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jevdonovan
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Preheat oven to 400°F.
Generously spray a ceramic or glass (not metal) 9x13-inch pan with cooking spray.
Cut butter into 8 slices (1 tablespoon each) and set aside.
Add everything except butter and corn into the pan.
Season to taste with salt and pepper (I add 1-¼ tsp salt and ½ tsp pepper).
Stir with a wooden spoon until ingredients are incorporated and spread in one even layer, making sure rice is covered by the liquid.
Evenly top with cut pieces of butter.
Cover tightly with foil.
Bake for 40 minutes.
Then, remove foil (save foil—just set aside for now) and bake 15 more minutes.
Remove from oven. Don’t stir the rice.
Top with the foil again and let stand at room temperature 10 minutes.
After 10 minutes, remove bay leaf and add frozen corn.
Gently mix everything together and lightly fluff rice with a fork.
Taste and add more salt/pepper if needed.