Add the butter to a large pan, once melted, add in the rice and mix to coat in the butter. Cook for 2 minutes.
3 tablespoons butter
1 ½ cups long grain white rice
Add in the garlic and onion powders, salt and mix to combine. Cook for one more minute.
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
Add in the chicken broth, the canned corn, the juice of the lime and the chicken bouillon, mix to combine.
3 cups chicken broth
1 can corn, drained
2 tsp chicken bouillon
1 juiced lime,
Let the pot come to a boil, mix one last time, reduce the heat to low and cover with a lid.
Cook the rice on a low heat covered for 15 minutes. After the 15 minutes, turn off the heat, DO NOT uncover the pot, let sit covered for another 15 minutes, the steam within the pot will finish cooking the rice.
After steaming for 15 minutes, you can uncover the rice and it's ready to serve and enjoy.