Mexican rice
Instructions:
- Pour the chicken stock into a saucepan and bring to a simmer. Meanwhile use a hand-held blender to puree the onion and half of the cilantro to make a smooth paste.
- Pour the oil into a large saucepan over medium heat. Add the rice and cook for 1 minute, stirring.
- Add the onion and cilantro mixture to the rice and continue to fry gently for 2 minutes. Pour in the hot stock and simmer the rice for 20 minutes, stirring occasionally to prevent sticking.
- Meanwhile, finely chop the remaining cilantro.
- When the rice is nearly cooked (after about 17 minutes), add the drained corn.
- When the time is up, turn off the heat. Add the butter and stir until the rice has a creamy texture. Add the chopped cilantro, season with salt and pepper, and serve.