In a large skillet, add 2 tablespoons of olive oil and 2 tablespoons of salted butter over low heat. Allow the butter to melt completely while the oil warms, for about 2 to 3 minutes.

Once the butter is melted, stir in 2 minced garlic cloves and 1 finely diced white onion. Cook these over low heat for about 30 seconds until fragrant and translucent.

Add 1 cup of medium-grain rice to the skillet and fry for about 5 minutes, stirring constantly until it turns a light golden color.

Stir in 10 ounces of frozen corn, mixing thoroughly. Allow the corn to heat through for about 2 minutes.

Carefully pour in 2 cups of boiling water and add 1 chicken bouillon cube. Stir well to dissolve the bouillon.

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Cook for 15 minutes.

Turn off the heat but keep the skillet covered for another 5 minutes to finish cooking and meld the flavors.

Remove the lid and fluff the rice gently with a fork. Serve warm, optionally garnished with chopped parsley or sliced green onions.