In a large skillet or pot, heat 3 tablespoons of olive oil over medium heat. Once hot, add the minced red onion. Sauté for about 5-7 minutes or until the onion becomes translucent and fragrant.
Stir in the sweet corn and cook for another 2-3 minutes. This allows the corn to absorb the flavors of the onion and oil, enhancing its sweetness.
Add the rice to the skillet, stirring well to combine it with the onion and corn mixture. Let it cook for about 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.
Carefully add the boiling-hot vegetable broth to the rice mixture. Stir well and bring to a gentle boil. Once boiling, lower the heat to a simmer and cover the pot with a lid.
Allow the rice to cook for about 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid too often, as this will release steam and interrupt the cooking process.
Once the rice is cooked, remove the pot from the heat. Let it sit, covered, for an additional 5 minutes. Then, fluff the rice gently with a fork and stir in the minced parsley. Drizzle with the remaining 2 tablespoons of olive oil for extra richness.
