Servings: 6

2 cups dry rice, I used brown today 2 cups dry rice, I used brown today
2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
1 cup finely chopped white onion 1 cup finely chopped white onion
1 tablespoon fresh minced garlic 1 tablespoon fresh minced garlic
1/2 cup tomato sauce ½ cup tomato sauce
1 teaspoon ground cumin 1 teaspoon ground cumin
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
1/4 teaspoon  garlic salt ¼ teaspoon  garlic salt
2 cups finely shredded chicken 2 cups finely shredded chicken
1 cup roasted corn kernels (mine were from Trader Joe’s frozen section) 1 cup roasted corn kernels (mine were from Trader Joe’s frozen section)
1/4 cup fresh chopped cilantro ¼ cup fresh chopped cilantro

Cook rice according to package directions.
Heat oil in large skillet over medium heat.
Add onion and garlic, cooking until tender about 5 minutes.
Stir in cooked rice, tomato sauce, cumin, salt, pepper and garlic salt. Stir and cook for another 5 minutes until hot.
Transfer to a 9×13 inch dish, top with warm shredded chicken and corn.
Garnish with fresh cilantro (optional) and serve warm.