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 9×13 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