- 1 slice bacon, chopped
- 1/2 onion, chopped
- 1/4 green bell pepper, chopped
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup tomato sauce
- 1 teaspoon browning sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 2 (14 ounce) cans whole kernel corn, drained
- 3 1/2 cups water
- 2 cups white rice
- 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.
04/24/2018
recipepes.com
Corn and Rice, recipe
PT15M
PT1H
5
455 calories
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