Poblano Rice with Tangy Bean Sauce

This poblano rice with tangy bean sauce is a hearty and comforting meal. The tangy bean sauce was made in a slow cooker but it could just as easily be cooked on medium-high heat on a stove top.

Here’s my recipe:


Poblano Rice

  • cooking oil

  • 1 cup of cooked Basmati rice

  • 2 poblano peppers

  • 1 bell pepper

  • 1 cup of frozen corn thawed

  • Thai chilli

  • 1 medium onion diced

  • 2 cloves of minced garlic

  • 1/2 cup of shredded cheddar cheese

  • 1/2 cup of green onions

Tangy Bean Sauce

  • 2 bay leaves

  • 1 cup of kidney beans (soaked overnight)

  • 1/2 cup of crushed tomatoes

  • 1 medium onion diced

  • 3 cloves of minced garlic

  • 1 tablespoon of ground cumin

  • 1 teaspoon of ground coriander

  • 3 cups of water

  • salt


  • Start by putting all the tangy bean sauce ingredients in the slow cooker and cook it on high for 3 hours. Now you have some time to run those errands you’ve been putting off and cook the rest of the meal later!




  • Heat the oven to 450°F. Bake the poblano and bell peppers for 40-50 minutes until the skin bubbles. Once they’re ready put them in bowl and cover the bowl with plastic wrap so that the peppers steam. After 10 minutes, carefully peel the peppers. Then dice them.



  • Heat some oil in an oven safe pan and cook the onions until they’re translucent and then add the garlic.



  • Then add the peppers,corn and Thai chilli and salt to taste and cook for 15 minutes.




  • Top the cooked rice with the cooked vegetables.




  • Sprinkle the green onions and shredded cheese over the vegetables and bake at 350°F for 10 minutes to melt the cheese and allow the flavours to blend.



  • Puree the bean sauce and top it with some green onions and serve it over the rice.





















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