A large saucepan
1 1/2 cups long grain white rice
1/4 cup oil
1/2 medium onion, chopped
2 cloves garlic peeled and put through the garlic press
3 1/2 cups chicken broth
1 cup frozen corn kernels
Heat
oil in pan until hot. Stir the rice into the oil making sure all the
grains get coated. Cook the rice until it begins to get translucent (
about 3-4 min). Add the onion and garlic and cook until the onion
begins to get translucent. Stir the broth into rice and do not stir
again during the cooking time. Cook the rice over a medium to low
flame. It should bubble lightly until almost all of the liquid has
disappeared....about 10 min. Stir in the frozen corn. Lower the flame
and cover pan. Cook 5 more min. or until corn is done.
Saturday, January 26, 2013
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