3 cups cooked rice (white or brown)
2 tablespoons olive oil
1 small can Mexi-corn, drained
1 jalapeno, seeded and chopped (optional)
1/4 cup cilantro, chopped
zest and juice of 1 lemon (or lime)
1 teaspoon garlic, chopped
Cook rice in clam broth, chicken or seafood stock or water. Saute jalapeno, and garlic in olive oil. Add corn, lemon zest/juice and cilantro. Cook another minute, then combine with rice. Place in baking dish. Cover then place in oven to keep hot.
Makes 6 servings.