Cajun Corn And Rice
23 ingredients
6 steps
Ingredients
- Creole (Cajun) seasoning
- 3 tablespoons salt
- 1 tablespoon Hungarian paprika
- 1 tablespoon granulated garlic
- 1 tablespoon coarsely ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground thyme
- 1/4 teaspoon celery seed
- For the corn and rice
- 4 slices bacon, diced
- 2 teaspoons olive oil
- 1/3 cup diced white onion
- 1/4 cup diced green bell pepper
- 2 cloves minced garlic
- 1 cup seeded diced fresh tomato
- 1 cup raw white rice
- 1 tablespoon creole seasoning
- 2 cups chicken broth
- 2 cups fresh corn kernels
- 3 tablespoons finely diced green pepper for garnish (optional)
Directions
-
1Combine all ingredients and store in a covered container.
-
2Fry the diced bacon until crisp, saving the fat to saute the vegetables.
-
3Saute the onion, green pepper and garlic in the bacon fat until the onion begins to soften. Stir in the rice making sure it's completely coated with the fat.
-
4Add the diced tomato, creole seasoning and cooked bacon and give all a big stir.
-
5Add the chicken broth and bring to a boil and then bring down to a low simmer for 15 to 20 minutes until the rice is done and the liquid is mostly incorporated.
-
6Stir in the fresh corn kernels and garnish with the finely diced bell pepper if desired.
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