1 cup uncooked white rice (I use jasmine rice)
1 clove garlic, mashed
1/4 cup corn kernels
2 cups chicken broth
1/4 cup vegetable oil
1 small carrot cup into 1/4 inch cubes
1 medium ripe tomato, coarsely chopped
salt and pepper to taste
Heat oil in large skillet until hot. Add uncooked rice to skillet. Fry rice until toasted, stirring frequently to prevent burning.
Add chicken broth, garlic, tomato, and carrots. Bring to boil. Cover and simmer for 25 minutes.
Variation I’m working on but haven’t tried yet –
Add one small potato cut into 1/2 inch cubes. I need to figure out if I need to pre-cook the potatoes at this step, or if adding them with the carrots is OK.