Rice With Corn And Carrots - cooking recipe

Ingredients

2 c. long grain white rice
1/4 onion
3 cloves garlic
1/2 c. water
oil
1 1/2 c. chopped carrots
4 c. hot water
2 tsp. salt
1 1/2 c. corn

Preparation

Soak rice in hot water for 5 minutes, rinse well and drain. Meanwhile, in a blender, puree the onion and garlic in 1/2 cup water and set aside.
Heat 1/2-inch oil in a large skillet, add the rice and saute until the grains separate and become translucent, about 5 minutes.
Pour off excess oil.
Add the carrots and stir for 2 minutes.
Add the 4 cups hot water and salt.
When the water comes to a boil, add the corn.
Stir, cover, and cook over medium-low heat for 20 to 30 minutes or until the water is absorbed and the rice is tender.