Ingredients:
1 tbsp. olive oil
3 tbsp. salted butter
4 cloves garlic, minced
1/4 cup finely diced white onion
1 ½ cups medium grain rice
1 - 10 oz. bag frozen corn, no need to thaw
3 cups boiling water
1 tbsp. chicken bouillon
chopped parsley, for garnish (optional)
Instructions:
In a large (12-inch) skillet, add the oil and melt the butter over medium heat. Stir in the garlic and onion, and 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. 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. Remove the lid and fluff rice with a fork. Serve.
Notes:
Store leftover buttered corn rice in an airtight container in the refrigerator for up to 2 days.