Kelly's Not Quite from Scratch Spanish Rice

• 1 Spanish rice mix, knorr (Lipton)
• 1 tablespoon olive oil
• 1 medium vidalia onion, diced
• 1 (15 ounce) can corn, drained well
• salt and pepper

1. Heat olive oil in large non-stick skillet over medium heat.
2. Dump diced onion into skillet and season lightly with salt and pepper to taste.
3. Let the onion saute for a minute or two, stirring regularly.
4. Add drained corn to the skillet and give a good stir.
5. Again, season with salt and pepper very lightly.
6. Continue cooking corn and onion until onion is cooked through and corn is lightly browned and caramelized.
7. Add the packet of Spanish rice and the amount of water called for on the package (but not the oil!
8. ).
9. Stir well, cover skillet with lid and reduce heat to lowest setting.
10. Let cook 7-10 minutes or until rice is tender and all juices have been absorbed, stirring occasionally.
11. Serve with your favorite Mexican flavored chicken and a salad for a well rounded meal!

rice, olive oil, vidalia onion, corn, salt

Taken from www.food.com/recipe/kellys-not-quite-from-scratch-spanish-rice-376833 (may not work)