Arroz frito con birria

1. Drain the birria; separate the oil from the consomme and reserve separately. Remove from heat and stir in the cheese until just melty.
2. In one saute pan over medium heat, add 1 tsp of the oil and saute the diced onion and harvest crisp blend for 1 minute. Add the rice and seasoning and saute for 4-5 minutes until rice is heated through.
3. In a second pan over medium high heat, add the birria and leave untouched for 1-2 minuted to develop crispy edges. Add 1 tbsp consomme and the soy sauce to the rice mixture. Stir in the crispy birria to incorporate.
4. Drizzle with desired amount of Creamy Sriracha and garnish with cilantro.

This Recipe was Developed by Rachel Mazur of the Carolinas Division.