Tex-Mex style Sweet rice

Ingrediants:

• 6 cups rice, finished size, steam cooked
• 1/2 can (4 oz) tomato paste
• 1 red onion or chalot (1/2 – 3/4 cup diced)
• 1 can sweetened corn (equal portions to onion)
• 1/4 cup chicken stock (8 oz can)
• 1/4th cup sweet chili (chicken, asian) or chili & sugar
• 1/2 stick of butter
• Kosher salt to flavor (approx 1 teaspoon)
• Cracked pepper to flavor (approx 3 teaspoons)

Instructions:

• Steam rice
• Put in a mixing bowl & fluff, then put in fridge for ~ 1 hour, uncovered
• In a saute pan, saute onion & corn
  • On high heat, add 1/2 stick butter
  • Turn down to medium as it begins to melt
  • Add onions, saute
  • When butter is completely melted, add corn
  • Saute 1 minute
  • Add seasoning (Kosher salt & Cracked pepper, to taste)
• Add 1/2 can tomato paste and stir
• Add 1/4 cup chicken stock
• Add 4 cups of rice
  • If too red, add more rice till pink.  Quickly stir till evenly colored.
• Taste should be a little bland
  • Add chicken stock if paste is too thick, 1/4 cup at a time
• Add 1/4 cup sweet chili