Arroz Blanco (Mexican White Rice)

In a large skillet over medium heat, add the oil and butter and let it melt.

Add the jasmine rice and toast, stirring frequently, until it becomes lightly golden.

Add the diced onion and cook for another few minutes until softened.

Carefully pour in the hot water.

Season the broth with chicken bouillon, garlic powder, and onion powder to your taste.

If using, stir in the drained can of corn.

Bring the mixture to a boil.

Once boiling, cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes.

After 20 minutes, turn off the heat, remove the lid, and gently fluff the rice with a spatula.

Place the lid back on and let the rice rest off the heat for another 10-15 minutes to steam and become perfectly fluffy.

Serve warm, optionally with a dollop of sour cream.