Mexican Rice

8 Green onion
2 tb Butter
1 lg Clove minced garlic
1 c Kernels corn
4 c Freshly cooked white rice
Salt
Pepper

Separately chop green and white parts of green onion. Melt butter in heavy large skillet over low heat. Add white part of green onion and garlic and cook until onion is soft, stirring occasionally, about 5 minutes. Stir in corn and cook until tender, about 3 minutes. Stir in rice until well coated with butter. Season with salt and pepper. Turn rice into bowl. Garnish with chopped green onion tops and serve immediately.

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