Vegetarian that 2% lighter than the average vegetarian meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Vegetarian lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
660
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Southwestern
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
1 cup Long Grain White Rice
2 each 15.5-oz can Black Beans
2 oz Sliced Pickled Jalapeño Peppers
8 oz Grape Tomatoes
5 oz Baby Spinach
½ cup Sour Cream
½ cup Guacamole
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
⅔ cup Tomatillo-Poblano Sauce
2 each Single-Use Aluminum Tray
How to make it
1
Position a rack in the center of the oven and heat to 450°F. Rinse and dry all produce. Rinse and drain the rice. Drain and rinse the beans. Between two trays, divide the spinach, rice, drained beans, tomatoes, tomatillo sauce, and as many peppers as you like; wash hands immediately after if handling peppers. Add 1 cup water per tray. Season and stir.
2
Cover tightly with foil and bake 40 minutes. Remove the foil (leave oven on). Top each tray evenly with the cheese. Return to the oven uncovered 5-7 minutes until the rice is tender and the cheese is melted. Serve topped with sour cream and guacamole.
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Menus rotate every week, so the current lineup will not last.
With Tomatoes, Jalapeño & Guacamole makes Oven Baked Tomatillo Rice & Beans one of the Vegetarian options in Blue Apron's rotating weekly lineup.
A bean is the seed of plants in many genera of the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are sold fresh or preserved through drying. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 16 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Position a rack in the center of the oven and heat to 450°F. Rinse and dry all produce. Rinse and drain the rice. Drain and rinse the beans. Between two trays, divide the spinach, rice, drained beans, tomatoes, tomatillo sauce, and as many peppers as you like; wash hands immediately after if handling peppers. Add 1 cup water per tray. Season and stir.
Cover tightly with foil and bake 40 minutes. Remove the foil (leave oven on). Top each tray evenly with the cheese. Return to the oven uncovered 5-7 minutes until the rice is tender and the cheese is melted. Serve topped with sour cream and guacamole.
Oven Baked Tomatillo Rice & Beans is a Blue Apron meal
Which meal service offers Oven Baked Tomatillo Rice & Beans?
Oven Baked Tomatillo Rice & Beans is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Oven Baked Tomatillo Rice & Beans southwestern?
Oven Baked Tomatillo Rice & Beans is tagged as Southwestern on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Oven Baked Tomatillo Rice & Beans take to prepare?
Oven Baked Tomatillo Rice & Beans is made in 2 steps. Estimated active time is about 16 minutes based on the recipe instructions.
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