Arroz Con Cookies & Cream

Prep: 5 minutes

Cook: 30 minutes

Yields: 6 servings

• 3 1/2 cups water
• 1 teaspoon Mexican vanilla extract
• 1 cup short grain rice
• 3 tablespoons sugar
• 2cups Breyers Cookies & Cream
• Whipped cream
• Chocolate cookie crumbs
• (optional) strawberries

Directions:

1. Boil water and vanilla in a heavy pot over a high flame.
2. Add in rice and mix to distribute rice evenly in water.
3. Lower flame to a simmer and cover pot with lid.
4. Cook rice for 22minutes or until water evaporates.
5. Place Breyers Cookies & Cream in a bowl while rice cooks and allow it to soften.
6. Remove cooked rice from flame. Mix in sugar until completely combined. Gently fold in Breyers Cookies & Cream. Do not over mix.
7. Place pot of Cookies & Cream rice back over a medium high flame and cook for an additional 2 minutes to thicken.
8. Remove from flame.
9. Divide equally into ice cream sundae bowls or glass cups.
10. Top with a dollop of whipped cream and sprinkle cookie crumbs on top.
11. Add sliced strawberries for extra fun.