In a large 12-inch skillet, heat the olive oil and salted butter over low heat until melted. Add the minced garlic and finely diced white onion, sautéing for about 30 seconds until translucent.

Add the medium grain rice to the skillet, stirring continuously for about 5 minutes until the rice turns slightly golden and fragrant.

Stir in the frozen corn, mixing it thoroughly into the rice and cooking for about 2 minutes.

Pour in the boiling water and stir in the chicken bouillon, ensuring it dissolves completely.

Increase the heat to medium-high and bring to a rolling boil. Reduce heat to low, cover, and let simmer for 15 minutes.

Turn off the heat after 15 minutes, keeping the lid on for an additional 5 minutes for the rice to rest.

Remove the lid and fluff the rice gently with a fork. Garnish with parsley and green onions before serving warm.