Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  2          teaspoons  minced garlic
  1 1/4           cups  chopped onion
  1 1/2           cups  long-grain white rice -- preferably
                        -- converted
  3               cups  chicken broth -- (more if needed)
  1                cup  corn kernels -- (about 2 ears),
                        -- cooked
  2        tablespoons  cumin
                        salt and freshly ground black pepper
     1/4           cup  chopped fresh cilantro

Preparation:

1. Heat oil in a medium saucepan over medium heat. Add garlic and onions and saute until onions are translucent, about 5 minutes. Add rice and stirl well to coat. Add 3 cups broth and bring to a boil. 2. Reduce heat to a simmer and cook, covered, for 10 minutes. Stir in corn, cumin, salt and pepper. Continue cooking until rice is tender and all liquid has been absorbed, about 5 minutes more or longer. (Rice can be prepared 1 day ahead. Coat a large baking dish with nonstick cooking spray. Spread rice in dish, cool, cover, and refrigerate. When ready to reheat, arrange a rack at center position and preheat oven to 350 degrees. Bake rice, sprinkled with a little extra broth, covered, until hot, about 20 minutes.) 3. To serve, transfer to a serving bowl and stir in cilantro. Serve warm.

Nutritional Information:

272 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 47g Carbohydrate; 0mg Cholesterol; 390mg Sodium