Name: Buttered Corn Rice
Ingredients: 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))

Buttered Corn Rice

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Author: Dorothy Miler

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!

Find it online: https://www.receipster.com/buttered-corn-rice/