Add the oil to a skillet and warm on medium high heat.

Cook for 3 - 4 minutes until softened.

Add the rice and cook for 2 minutes until it begins to brown and let the starches out.

Add the spices and stir will.

Add 1 cup of the stock at a time. Allow the rice to absorb the first cup of stock before adding the next cup.

Cook until the rice is al dente.

Add the corn and cook for 1 - 2 more minutes until cooked through.

Serve and enjoy!