Ingredients
Scale
- 1 Tablespoon olive oil
- 3 Tablespoons salted butter
- 4 cloves garlic (minced)
- ¼ cup finely diced white onion
- 1 ½ cups medium grain rice
- 1 bag (10 ounces) frozen corn ((no need to thaw first))
- 3 cups boiling water
- 1 Tablespoon chicken bouillon
- chopped parsley for garnish ((optional))
- sliced green onion ((optional))
Instructions
- In a large (12-inch) skillet, add the oil and melt the butter over medium-low heat. Add the garlic and onion; sauté for about 30 seconds.
- Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise the heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.
- Bring the mixture to a boil. Once it comes to a boil, reduce the heat to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.
- Once time is up, turn the heat off. Keep the lid on for another 5 minutes. (This step is important!) Remove the lid after 5 minutes and fluff rice with a fork. Serve warm and enjoy!