Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 3 Tablespoons salted butter
- 4 cloves garlic, minced
- ¼ cup finely diced white onion
- 1½ cups medium grain rice
- 1 bag (10 ounces) frozen corn (no need to thaw)
- 3 cups boiling water
- 1 Tablespoon chicken bouillon
Optional Garnishes
- Chopped parsley
- Sliced green onion
Instructions
- Heat Butter and Oil: In a large 12-inch skillet, combine the olive oil and salted butter over medium-low heat. Let the butter melt completely, creating a rich cooking base.
- Sauté Garlic and Onion: Add the minced garlic and diced white onion to the skillet. Sauté gently for about 30 seconds until fragrant but not browned to build aromatic flavors.
- Toast Rice: Stir in the medium grain rice and cook, stirring frequently, until the rice grains turn golden, approximately 5 minutes. This step enhances the nutty flavor and texture of the rice.
- Add Corn and Heat: Mix in the frozen corn directly into the skillet with the rice. Increase the heat to medium, stirring to combine all ingredients evenly.
- Pour in Liquids: Carefully pour the boiling water and sprinkle in the chicken bouillon powder. Stir thoroughly to dissolve the bouillon and distribute heat.
- Cook Covered: Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and let the rice cook undisturbed for 15 minutes, allowing the flavors to meld and rice to absorb the liquid.
- Let Steam: After cooking time, turn off the heat but keep the skillet covered for an additional 5 minutes. This steam rest finishes the cooking process perfectly for fluffy rice.
- Fluff and Serve: Remove the lid and use a fork to gently fluff the rice, separating the grains. Garnish with chopped parsley and sliced green onions if desired. Serve warm alongside your favorite main dishes or enjoy on its own.
Notes
- Do not skip the 5-minute resting step after cooking with the heat off; it allows the rice to steam and finish cooking evenly.
- You can substitute vegetable bouillon to make this dish vegetarian-friendly.
- Medium grain rice works best for this recipe as it holds texture well; avoid long-grain varieties for best results.
- Adjust seasoning by adding salt or additional butter to taste after fluffing if desired.
- Frozen corn can be used straight from the freezer with no need to thaw before cooking, saving time.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
