1 c. rice
1 lg. garlic clove, chopped
1/4 onion, chopped
1/3 c. oil
2 c. water
2 tsp. chicken consomme powder
1 c. drained corn
1/2 lemon

Heat oil. Fry garlic, onion and rice. Add water and consomme and corn. Squeeze lemon over top. Cover when mixture comes to a boil. Lower heat and cook for approximately 20 minutes. Test to see if done, if not, cook longer, without stirring. Let set covered at least 10 minutes before serving. Prior to covering, serrano or jalapeno chilies may be laid on top of the rice. Also young onions. Cook as above. Rice is used daily in Mexican meals. This is one variation.