Mexican Street Corn and Rice Skillet

Ingredients

5 ears fresh corn, husks removed and kernels cut off cob (4-5 cups)
2 tablespoons Riceland oil
2 large garlic cloves, minced
1 cup Riceland Extra Long Grain Rice
2 cups water
1 tablespoon chili powder
1 teaspoon paprika
¼ teaspoon pepper
1 teaspoon salt, add more to taste
¼ cup mayonnaise
¼ cup sour cream
Zest and juice of one lime
¾ cup crumbled Queso Fresco
2 tablespoons chopped cilantro

Preparation

1. Heat the oil in a large skillet over medium high heat.
2. Add the corn and cook for 3 minutes or until browned, stirring occasionally. Add the garlic and rice. Cook and stir until the rice is lightly browned.
3. Stir in water, chili powder, paprika, salt and pepper. Bring to a boil then reduce heat to a simmer, stir and cover with a tight fitting lid.
4. Let simmer for 15 mins or until rice is fully cooked. Remove from heat and add mayo, sour cream and lime. Mix until well combined.
5. Top with Queso Fresco and cilantro. Eat and Enjoy.