Mexican Style Green Rice

with Poblano Peppers, Avocado & Cotija Cheese

Easy | 30 min

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Inspired by the flavours of the Mexican dish Arroz Verde, meaning green rice, this zesty rice bowl is bursting with flavour! Zesty and aromatic cilantro lime rice is simmered with black beans, smoky poblano peppers and piquant jalapenos. Finish with salty Cotija cheese, creamy avocado and crunchy pumpkin seeds on top!
Contains: Milk

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts

What We'll Send

Roasted Pumpkin Seeds
Long Grain White Rice
Cotija Cheese
Onion Diced 1/4"
Organic Vegetable Stock Cube
Canned Black Beans
Poblano Peppers
Spice Blend
Coriander, Oregano
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1068
Fat 52g
Protein 36g
Carbohydrates 125g

Cooking Directions


Prepare Ingredients

  • Wash poblano pepper and jalapeno.
  • Cut both peppers in half and remove stems and seeds.
  • Cut poblano into 1 inch pieces.
  • Finely chop jalapeno.
  • Wash hands with hot soapy water. 

Begin Cooking

  • Heat 2 tbsp. oil in a large wide saucepan over medium-high.
  • Add poblano pepper and cook for 3–4 minutes, stirring occasionally until skins start to blister.

Continue Prepping

  • Meanwhile, wash cilantro and limes.
  • Zest half of the limes. Cut limes in half.
  • Rinse and drain black beans in a fine mesh sieve.

Prepare Rice

  • Reduce heat to medium.
  • Stir onions into same saucepan, along with spice blend, garlic, black beans, and jalapeno to taste. Cook for 1 minute.
  • Crumble in vegetable stock cube. Add long grain rice, 1 ¾ cup salted water, lime zest, and half of the lime juice.
  • Bring to a boil, reduce heat to low, and cover with a lid.
  • Cook for 13–15 minutes, or until grains are tender and liquid is absorbed.

Finish Prep

  • Pick and finely chop cilantro leaves.
  • Crumble cotija cheese.
  • Cut avocado in half and remove pit. Scoop flesh out and slice into ½ inch pieces.

Finish + Serve

  • When rice from Step 4 is cooked, fluff with a fork.
  • Stir half of the cilantro into rice.
  • Divide rice onto plates.
  • Garnish with pumpkin seeds, avocado, cotija cheese, and remaining cilantro.
  • Cut remaining lime into wedges and serve on the side if desired.
  • Enjoy!

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