Arroz a la Poblana with Black Beans
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 40 min
- Cost
- $17.00
- Nutrition
- 600 cal · 20g protein
- meatless
- budget
- skillet
🍳 1 pan · Picky-eater safe bet: plain rice
Arroz a la Poblana with Black Beans is a Mexican weeknight dinner that serves 4 and is on the table in about 55 minutes, for around $17 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ cups long-grain white rice
- 3 count poblano peppers
- 1 count white onion
- 2 cloves garlic
- 3 cups low-sodium vegetable broth
- 1 cup frozen corn
- 2 cans low-sodium black beans
- ½ cup mexican crema
- 1 cup shredded monterey jack cheese
- ½ bunch cilantro
- 1 tbsp olive oil
- 1 tsp salt
Steps
- Char the poblanos under the broiler 8 minutes, turning once. Cover 5 minutes, then peel, seed and cut into strips; blend half of them with 1 cup of the broth and the cilantro.
- Toast the rice with diced onion and garlic in oil in a lidded skillet over medium heat 4 minutes.
- Add the poblano broth and the remaining 2 cups broth with 1 tsp salt. Bring to a boil, cover and simmer on low 18 minutes.
- Stir in the corn, poblano strips and drained, rinsed black beans; cover 3 minutes to heat.
- Swirl in the crema, top with cheese and let it melt before serving.
- Picky eater tip: serve plain rice with a little melted cheese and beans on the side.
- Make ahead: char and peel the poblanos up to 2 days ahead and keep them covered in the fridge. Leftovers keep 4 days.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 68 g
- Fiber
- 9 g
- Sugar
- 2 g
- Fat
- 25 g
- Saturated fat
- 11 g
- Sodium
- 1,180 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop