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Buttered Corn Rice

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Find it online: https://www.rapidrecipes.blog/buttered-corn-rice/