Arroz con crema

1 box TJ's Frozen Jasmine Rice (1 lb 14 oz)

1 pkg Frozen Cilantro (2.5 oz)
1 tub Sour Cream (16 oz)
1/2C diced onions

2T oil
1/2c diced onions
2 cloves garlic, minced
1 pkg TJ's sliced jalapenos, chopped with cheese (4 oz)

1 bag TJ's Frozen White Corn, thawed (16 oz.)

1 bag TJ's Shredded Cheddar (12 oz.)

1) Prepare the entire box of rice according to package directions. Set aside to cool.
2) Pop the cubes of the frozen cilantro into a medium sized bowl. Once thawed, stir in the sour cream and onions and set aside in the refrigerator
3) Heat oil in a skillet over medium heat. Add onions and saute for a couple of minutes. Add garlic and saute until the onions are golden. Add jalapenos and saute for a couple of minutes. Set aside and cool.
4) Add corn to jalapeno mixture. Stir to combine.
5) In a large bowl, combine corn/jalapeno mixture, rice, sour cream mixture, and cheese.
6) Pour mixture into a greased 9x13 pan. Bake in a 350 degree oven for 30 minutes or until heated through.

Chef Marcus
Store 88
Grant and Swan
Tucson, AZ


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