Corn and Rice recipe

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Ingredients

1 slice bacon, chopped
½ onion, chopped
¼ green bell pepper, chopped
½ teaspoon chopped fresh thyme
½ cup tomato sauce
1 teaspoon browning sauce
1 teaspoon salt
½ teaspoon ground black pepper
1 pinch red pepper flakes
2 (14 ounce) cans whole kernel corn, drained
3 ½ cups water
2 cups white rice

Nutrition Info

421.8 calories
carbohydrate: 92 g
cholesterol: 2 mg
fat: 2.8 g
fiber: 4.7 g
protein: 10.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1119.7 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme, cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes, stir, simmer another 3 minutes. Add the corn, simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice, bring to a boil, cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes, fluff with a fork to serve.

Recipe Yield

5 servings

Recipe Note

This is a traditional Bahamian side dish. Corn can be substituted with black-eyed peas or lima beans.

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