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Corn and Rice

Corn and Rice

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Kristal

Kristal

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 92g
  • 30%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

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.
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Reviews

Kristal
43

Kristal

12/29/2008

Browning is a liquid that comes in a small bottle. The most common brand that I am aware of is "Kitchen Bouquet". It is used to give a little extra flavour and a nice brown color to the rice.

Yvette
21

Yvette

1/9/2012

I made this for dinner tonight. It was delish!!! I made a few changes. I used one 15 ounce of corn which was plenty. I also added a few stalks of skellion while the liquid was simmering, just a few minutes before adding the rice. Lastly, I used Jasmine rice which is so much more flavorful. A true winner!!!!!!

KAB
12

KAB

12/27/2008

Looks good, but what is browning sauce?

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