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Melt 3 tablespoon butter with 1 tablespoon olive oil in a large, deep skillet with lid. When butter and oil are hot add onion and garlic and cook for 3 minutes, approximately. Add pepper and continue cooking over low heat until vegetables are tender. Add the rice, stirring over medium heat, until it is coated with the butter and starts to turn golden.
Add the hot chicken stock and return to a boil. Stir in the corn and, lower the heat and cover the skillet. Continue cooking over low heat for 18 minutes without lifting the lid.
Uncover the skillet and season with salt and pepper to taste and 1 tablespoon butter. Fluff rice with a fork. Turn off the heat, cover the skillet and let rice settle for 5 minutes. Serve hot.
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