This is great way to use any leftover rice that you may have. I actually just threw this together without following a recipe, because I decided at the last minute that I needed a side to serve with my baked chicken enchiladas. It turned out well, so I wrote down what I did for next time!
Makes 4 servings
Ingredients
2 Tbsp butter
1 Tbsp avocado oil
2 cloves fresh garlic, minced
1/2 cup onion, diced
1 medium tomato, seeded and diced
1 tsp Adobo seasoning
pinch of saffron
1 cup frozen corn kernels, thawed
2 cups of cooked leftover white rice
1/2 tsp ground turmeric
Directions
In a large skillet over medium high heat, add the oil and butter. When the butter has melted, add the garlic and onion and sauté for 2 to 3 minutes, until the onions start to soften. Add the diced tomato, Adobo seasoning, and saffron. Sauté for 3 to 5 minutes, stirring frequently. Add the corn and rice, and mix while breaking up any clumps of rice. Add the ground turmeric and continue to cook, stirring frequently until the rice and corn has warmed through.
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