This flavored Mexican rice is easy to make.  This version is an adaptation from Esteban Castillo’s Chicano Eats and will serve 4 people.  As shown in the photo, we served it with a spicy shrimp dish.

2 Tbs. salted butter

3 cloves garlic, finely sliced

1 cup basmati or other long grain rice

1-3/4 cups reduced sodium chicken broth

½ cups corn kernels (I used frozen)

Salt to taste

In a large saucepan over medium heat, melt the butter and sauté the garlic and rice for about 3 minutes until the garlic is fragrant and the rice is toasted.  Stir in the chicken broth and corn kernels.  Bring to a boil and reduce to a simmer and cook covered for 15 minutes.  Remove from heat and allow to continue steaming for another 15 minutes.  Fluff the rice and taste for seasoning.