Rice Veracruz - cooking recipe

Ingredients

2 teaspoons vegetable oil
1/4 cup frozen corn
1/2 jalapeno, minced
1/2 teaspoon ground cumin
1/2 medium tomatoes, diced
2 scallions, finely chopped
1 tablespoon cilantro, finely chopped
2 cups whole grain cooked brown rice

Preparation

In a medium nonstick skillet on medium heat, warm the oil.
Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
Stir in the tomato, scallions, cilantro and rice.
Cook on low heat for 3 to 5 minutes until hot.
Stir occasionally.
Add a dash or two of water if needed to prevent the rice from sticking.
Salt to taste and serve.