Tex-Mex Creamy Red Pepper Rice | D'Orsogna

Ingredients

• 2 D’Orsogna Jalapeno Kransky
• 2 tbsp flour
• ½ tsp cumin
• ½ tsp oregano
• ¼ tsp smoked paprika
• 1 cup reduced salt chicken stock
• 410 g diced tomatoes with chilli
• 400 g black beans, rinsed and drained
• ½ cup Cream Cheese, cubed
• 4 cup cooked rice
• 2 cup fresh spinach
• 1 cup cheddar cheese, grated
• Olive Oil
• Salt and pepper to taste
• 1 ⅓ cup roasted red peppers, drained and patted dry
• 1 jalapeno, deveined, seeded, and roughly chopped
• 1 small white onion, peeled and quartered
• 4 garlic cloves, peeled