1. Heat olive oil in a medium saucepan. 2. Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute. 3. Add rice and vegetable stock, cover and bring to a boil. 4. Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes. 5. Add corn, cover and heat through, about 2 minutes more. 6. Season with salt and fluff. ---------------------------------------------------------------------------
Nutrition
Ingredients
