1. Wash and dry all produce. 
2. Prepare the Roasted Corn and Black Beans:
   1. Place roasted vegetable blend on lined sheet pans and cook for 8–10 minutes. Transfer to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
3. Prepare the Queso Blanco Cheese Sauce:
   1. Place unopened pouch on perforated steam table pan or tray in steamer. Heat for 12–15 minutes. Carefully remove as product will be hot. Transfer queso blanco cheese sauce to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
4. Place sealed bags of Arroz Frito in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds. Transfer Arroz Frito to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
5. Combine hot Arroz Frito with queso blanco cheese sauce and mix thoroughly until evenly coated. Hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
6. Heat Turkey Medallions
   1. Add Turkey Medallions to hotel pan and place in steamer. Heat for 8 to 10 minutes. Critical Control Point: Product must reach an internal temperature of 145°F for 15 seconds. Remove turkey medallions from steamer. Cover and place in hot holding cabinet. Critical Control Point: Hold hot at 135°F or above until assembly.
7. Assembly:
   1. Place 1 cup cheesy Arroz Frito into serving bowl.
   2. Top with 3 oz of turkey medallions.
   3. Add 1/4 cup of roasted corn and black beans.
   4. Garnish with chopped cilantro.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log.