Mexican Festival Rice - cooking recipe

Ingredients

2 tablespoons margarine or 2 tablespoons butter
1 large garlic clove, minced
1 cup uncooked long grain white rice
1 (14 1/2 ounce) can chicken broth
1/2 cup corn (I use frozen)
1/3 cup chopped green bell pepper
3 plum tomatoes, chopped
1/4 cup sliced green onion

Preparation

Melt margarine in a saucepan over medium heat. Add garlic and cook stirring for 1 minute. Add rice, stir to coat. Add broth; bring to boil. Reduce heat, cover and simmer 15 mintues.
Stir in corn, bell pepper and tomatoes. (Beans if you like) Cook an additional 5-10 minutes or until rice tender and liquid is absorbed.
Stir in onions right before serving.