In a large skillet, warm 2 tablespoons of olive oil over low heat and add 2 tablespoons of salted butter. Sauté 4 minced garlic cloves and ¼ cup of finely diced white onion for about 30 seconds.

Stir in 1½ cups of medium grain rice and fry for about 5 minutes until the rice turns light golden brown.

Add a 10-ounce bag of frozen corn, pour in 3 cups of boiling water, and add 1 tablespoon of chicken bouillon. Stir to combine.

Bring the mixture to a rolling boil, then reduce the heat to low and cover. Let simmer for 15 minutes.

After cooking, turn off the heat and let sit covered for an additional 5 minutes. Fluff gently with a fork.

Garnish with chopped parsley and sliced green onions before serving warm.