Rinse and soak the rice for 20 minutes. Drain and rinse well. Set aside.
Add a small amount of oil to a pan over medium-high heat and saute the onion for a few minutes.
Add the chopped garlic, cook for a minute then add the corn, cooking for another 2-3 minutes.
Add the soaked rice to the pan and saute for about 3 minutes.
Using a can of diced tomatoes, pour half in with the rice mixture. Puree the remaining tomatoes in a food processor. Add to the rice along with the vegetable broth. Lower the heat to medium at this point.
Season to taste. I give a lot of different flavor options in the recipe. I personally don't love cilantro, so I use parsley. You can use any seasonings you'd like and make it as mild (or spicy) as you can handle!
Cover the pan and cook for 10-12 minutes. Stir, lower heat, replace cover and cook for another 10 minutes or until the rice is tender and done. Keep covered for another 10 minutes off of the heat. Fluff with a fork.
Serve as a main dish or a side with our Jackfruit Flautas.