1. In a medium nonstick skillet on medium heat, warm the oil. 2. Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally. 3. Stir in the tomato, scallions, cilantro and rice. 4. Cook on low heat for 3 to 5 minutes until hot. 5. Stir occasionally. 6. Add a dash or two of water if needed to prevent the rice from sticking. 7. Salt to taste and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
