Preparation / Directions:
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.
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