Rice With Pan-Roasted Corn And Onions - cooking recipe

Ingredients

2 tablespoons butter
1 cup fresh whole kernel corn or frozen whole kernel corn, thawed
1 small onion, cut in half and thinly sliced
1 cup uncooked long grain white rice
2 cloves garlic, minced
2 cups Swanson(R) Chicken Broth or Swanson(R) Chicken Stock

Preparation

Heat the butter in a 10-inch skillet over medium-high heat. Add the corn and onion and cook for 3 minutes or until browned, stirring occasionally. Add the rice and cook and stir until the rice is lightly browned.
Stir the garlic and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender. Season to taste.