Method of preparation

1. Pour water into a saucepan, bring it to a boil, season with salt and pour in the rice. Boil the rice until ready (about 15 minutes after re-boiling the water). 
2. Toss the boiled rice on a colander and let the water drain. Transfer the cooked rice to a bowl. 
3. Cut the sweet peppers into slices. Cut the onion into small cubes. Cut the carrots into straws. Chop the garlic. 
4. In a frying pan, heat the sunflower oil. Fry the onions and garlic in this oil for a couple of minutes. 
5. Add the carrots and fry for a couple more minutes. 
6. Drain the liquid from the canned corn and transfer the grains along with the peppers to the skillet with the onion with garlic and carrots. 
7. Continue sauteing the vegetables until the peppers are soft. 
8. Then add the seafood to the vegetables. Add Santa Verde Seafood Seasoning, salt to taste and saute for 5-7 minutes over medium heat, stirring until the seafood is cooked. 
9. Transfer the cooked rice to a frying pan. 
10. Stir so that all ingredients are evenly distributed among themselves. 
11. Serve Hot 
12. Bon Appetit!