1 (8 oz.) pkg. Goya yellow rice
1 medium sized Eastern* potato
1 (15 oz.) can whole kernel corn, drained
1 medium sized regular onion**
1 1/2 tbsp. oil, buttery spread or real butter
tortilla chips (optional)

First, follow rice cooking instructions*, but put the onion in the water. Add oil, spread, or butter.

In a separate saucepan cook the corn. Before the rice is ready stir the corn in with the rice. Cut the potato into cubes about 1-inch around. Mix in corn and rice when the rice is half done so the potatoes get soft and the corn gets the flavor from the remaining.

Let sit for about 3 minutes to set up.

Serve next to tortilla chips to scoop with.

Note: Pour rice packet in water before the water boils and keep the water at a boil, stirring occasionally to have a more clumpy, moist rice

Submitted by: Michael Spiteri