For the Mexican rice, boil the rice in twice the amount of water with a pinch of salt for about 15 minutes. Meanwhile, tear the tortilla into small pieces and set aside.
When the rice is done, empty away the water and over low heat add the tomato sauce, corn and tortilla pieces.
Simmer for about 3 more minutes, stirring, add a dash of olive oil and season with oregano, salt and pepper.
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