Frijoles de Olla con Arroz Poblana Recipe

Name: Frijoles de Olla con Arroz Poblana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beans (black, pink or pinto); ½ cups water; 1 onion, halved; 3 sprigs fresh epazote; 2 tablespoons lard or vegetable oil; 2 cups rice; 4 poblano chiles, roasted, peeled, and seeded; 4 cups chicken stock; 1/3 cup oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups fresh corn kernels; 1 sprig fresh epazote, chopped fine; 1 teaspoon sea salt; 1/4 cup cream

Servings: persons

1 pound beans (black, pink or pinto)
½ cups water
1 onion, halved
3 sprigs fresh epazote
2 tablespoons lard or vegetable oil
2 cups rice
4 poblano chiles, roasted, peeled, and seeded
4 cups chicken stock
1/3 cup oil
1 medium onion, diced
2 cloves garlic, minced
2 cups fresh corn kernels
1 sprig fresh epazote, chopped fine
1 teaspoon sea salt
1/4 cup cream

1
Clean the beans, removing all stones or chaff.
2
Rinse them well.
3
In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
4
Drain.
5
Add the 12 cups of water or more to cover.
6
Add the onion, epazote, and lard.
7
Simmer, covered, until tender about 1 1/2 to 2 hours.
8
Add water when necessary.
9
Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
10
In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth.
11
Slice the remaining 2 chiles into strips and set aside.
12
In a heavy skillet, heat the oil, over a medium heat.
13
Cook the onion and garlic 1 to 2 minutes.
14
Add the rice and cook until it turns a light golden brown.
15
Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly.
16
Season with the salt.
17
Cover, and let simmer over a low heat for about 30 minutes.
18
Stir the cream into the rice and let stand for a few minutes, covered.
19
Serve with hot corn or flour tortillas.

1291

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound beans (black, pink or pinto), ½ cups water, 1 onion, halved, 3 sprigs fresh epazote, and more.

Yes, Frijoles de Olla con Arroz Poblana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frijoles de Olla con Arroz Poblana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions