Mexican Arroz Con Crema

Mexican Arroz con crema

1 box Trader Joe's Frozen Jasmine Rice (1lb 14 oz.)
1 pkg Trader Joe's Chopped Onions, Garlic & Shallots (4 oz.)
4 cans Trader Joe's New Mexico Hatch Valley Fire Roasted Diced Green Chiles (4 oz. each)
2 tubs Sour Cream (16 oz. each)
1 tub Small Curd Cottage Cheese (16 oz.)
1 bottle Trader Joe's Enchilada Sauce (12 oz.)
1 bag Trader Joe's Mexican Blend Cheese (12 oz.)

1) Prepare the entire box of rice according to package directions. Set aside to cool.
2) Meanwhile, saute package of Onions, Garlic & Shallots in a little olive oil until golden. Add Chiles and saute for a couple of more minutes. Set aside to cool.
3) Combine Rice, Onion/Chile mixture, and remaining ingredients in a large bowl.
4) Pour mixture into a greased 9x13 pan. Bake in a 350 degree oven for 30 minutes or until heated through.
5) For a different serving option, prepare this rice dish the same way, but only use one 16 oz. tub of sour cream. This makes for a denser consistency and perfect for rolling in flour tortillas for vegetarian burritos.

Chef Marcus
Store 88
Glen/Swan
Tucson, AZ


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