1 cup of can corn, more if you prefer
I cook 4 cups of long grain white rice in the rice cooker (add 4 cups of rice, 6 cups of water, splash of EVOO, and salt) and click cook until done.
In a pan I add 1/3 cup of diced red onion and Extra Virgin Olive Oil and cook on medium heat until the onion is soft.
When the rice is done, I add 1/2 can of El Pato hot tomato sauce – more if you like it spicy, half can or more of drained corn, the red onion, and generous portion of salt.
Very easy and tastes amazing!