Heat oil over med-high heat. Add garlic, onion and cumin and saute for 5 minutes. Add rice and cook until rice turns transparent; stirring frequently. Add water and bouillon to the pan. Bring to a boil. Cover and turn heat to low. Simmer and cook for 20 minutes. Fluff the rice with a fork and add the corn. Crumble cheese and stir into the rice. Serve with your favorite mexican food like our honey lime enchiladas! Notes: I have small children so I dice my onion very small; they don’t even know it is there. But if you like to know there are onions in the rice dice them larger. The tomato bouillon can be found in your grocery store’s mexican food aisle. The cotija cheese is with your specialty cheeses rather than your deli cheese, but widely available