Creamy Tuna and Corn Yellow Rice Bowl with Fresh Garlic and Onions

1.In a medium saucepan, bring 2 cups of water (2 cups) to a boil. Add the yellow rice (1 cup), olive oil (1 tablespoon), minced garlic, diced onion, salt, and pepper. Stir well and reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is tender and the water (2 cups) is absorbed.

2.While the rice is cooking, in a large mixing bowl, combine the drained canned tuna and drained canned corn. Mix well to combine.

3.Once the rice is cooked, fluff it with a fork and then add it to the bowl with the tuna and corn mixture. Stir until everything is well combined.

4.Transfer the mixture to a serving bowl or individual bowls. Top generously with shredded cheese and then add dollops of sour cream (½ cup) on top.

5.For an extra touch, you can place the bowls in the microwave for 30 seconds to melt the cheese slightly before serving.