Add two tablespoons of the olive oil to a large skillet over medium-high heat.

When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft.

Add the tomatoes, corn, and green chiles, and cook for 2 to 3 minutes or until the liquid has cooked out.

Add the seasonings and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown.

Turn the heat down to medium, add the remaining olive oil and the cooked rice.

Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasonings.

Stir in the green onions, and remove the pan from the heat.

Top with the remaining green onions.