Peel garlic and chop finely. Clean and wash spring onions and cut into rings. Heat oil in a large pan. Fry the minced onions in it until crumbly. Fry garlic, spring onions and rice briefly.
Stir in tomato paste. Deglaze with just under 600 ml of water, stir in stock, bring to the boil. Simmer for about 5 minutes.
Drain the corn. Wash the tomatoes, cut them in half. Mix tomatoes and corn into the rice, continue cooking for about 5 minutes. Season everything with salt and pepper.