Roasted Corn and Garlic Rice

From the Taste of Home website.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  ears  sweet corn, in husks
• 2 -3  garlic cloves, peeled
• 2 1⁄4 teaspoons  crisco  pure olive oil
• 1  cup  uncooked long grain rice
• 2  cups chicken broth
• 1  bay leaf
• 1⁄4 teaspoon salt
• 1⁄8-1⁄4 teaspoon pepper

Directions

1. Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Remove at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened.
2. Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife.
3. In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf. Yield: 4 servings.