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 9×13 pan. Bake in a 350 degree oven for 30 minutes or until heated through. Chef Marcus Store 88 Grant and Swan Tucson, AZ