Cilantro Lime Rice with Corn

This is my version of "Spanish Rice" - I serve it with my fish tacos or chicken enchiladas. Many thanks to my friend, David Roth, for the basic recipe. I only know how to make rice with a rice cooker...so if you need a stove top version of the below, it should be fun (or not) to experiment!

1/2 small onion or 1 large shallot, finely chopped
1 clove garlic, crushed
1 t toasted cumin
1-2 c uncooked rice, rinsed and dried
1 can low sodium chicken stock
1 can whole kernal corn
1 lime
small bunch cilantro, rinsed and tough ends removed, roughly chopped

Saute onion and garlic in a frying pan with some canola oil until fragrant. Add the cumin and saute for a few seconds. Add the rice and saute until well blended. Poor rice mixture into the cooking pot of the rice cooker. Add the can of chicken stock as well as the juice from the can of corn. Ratio of rice to liquid is 1:1.5, so add water until you have the right ratio. Cook according to instructions.

As soon as the rice is done, add juice and zest from the lime as well as the corn. Toss to fluff up the rice. Close the lid and let sit for 5 minutes. Add the cilantro, toss and serve.