Hot Buttered Corn Rice

• total time: 22 minutes

Ingredients

3/4 white rice

2 cups chicken broth

1 stick butter divided

1 garlic clove minced

Salt and pepper

4 ears corn kernels removed

1/2 c heavy cream

Chives

Directions

In a saucepan melt 2 tablespoons butter add the garlic. When garlic sizzles add the rice and stir to combine. Add the broth bring to a boil cover and simmer for about 15-20 minutes until tender. Season with salt and set aside. In a large cast iron skillet melt 4 tablespoons butter and add the corn. Cook for about 5 minutes and season with salt and pepper. Add the rice to the skillet and stir with a spatula to combine. Add the cream and cook until creamy and thickened. Remove from heat and stir in the remaining butter and to with chives