Directions

1. Boil a cup of water, remove from heat, and add the rice. Let sit 2-3 minutes, drain, and rinse until the water comes out clear.
2. Heat the butter and oil together in a saucepan until the butter melts. Add the onion, pepper, and garlic. Saute for a few minutes before adding the rice. Cook for 3-4 minutes.
3. Stir in the corn, milk, and bouillon. Cover the pan, lower the heat and cook for approximately 15 minutes. When the liquid has evaporated, remove from heat and leave for 15 minutes in the pan.
4. Use a fork to fluff the rice and serve.