Soak the cup of rice in water for 1 hour, then rinse it well and let all the water drain. Use a non-stick pot to prevent sticking. Heat the butter and oil, add sliced onion and garlic. Once golden, add the rice and cook for 3 to 4 minutes. Add 2 cups of water using the same measure you used for the rice.

Add 1 tablespoon of chicken bouillon and the cilantro sprigs. Once it boils, reduce the heat and cook for 10 to 15 minutes. In my case, it takes 13 minutes. Turn off the heat and let it rest for 5 to 8 minutes. Add 1 can of drained corn.

Remove the cilantro, garlic, and onion, and the rice is ready to serve.

Note: You can add the corn during the cilantro step or at the end (optional). You can choose to remove or keep the onion, garlic, and cilantro. I remove them because I don't like biting into them. I added the corn at the end because I forgot to add it earlier. How do you know when it's ready? The grains are about to burst and there's almost no water left, it dries out. Good luck! If you follow all my steps, it will turn out perfect.