Corn and Rice

Corn and Rice

by Kitty Vargas 1 year ago
4.1 (10)
50 minutes
421.8 kcal
92 g carbs
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Description

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

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
Directions
  1. 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.
Nutrition Facts
serving: 5 servings
calories: 421.8 kcal
carbohydrates: 92 g
protein: 10.7 g
saturated fat: 0.7 g
cholesterol: 2 mg
sodium: 1119.7 mg
fiber: 4.7 g
sugar: 6.6 g