1

Melt butter in heavy medium saucepan over medium-heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to a boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.

2

Add cream, cheese and jalapenos and stir until mixture is heated through. Season to taste with salt and pepper. Top with a dollop of sour cream and sprinkle with cilantro.