Bahamian sweetcorn and rice

Bahamian sweetcorn and rice


14 people made this

About this recipe: Sweetcorn and rice is a traditional Bahamian side dish that can be served with your favourite Caribbean-inspired meal. The sweetcorn can be substituted with black eye beans or butter beans for an equally delicious dish.


Serves: 5 

  • 1 rasher streaky bacon, chopped
  • 1/2 onion, chopped
  • 1/4 green pepper, chopped
  • 1/2 teaspoon chopped fresh thyme
  • 125ml passata
  • 1 teaspoon browning sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pinch red chilli flakes
  • 4 (198g) tins sweetcorn, drained
  • 825ml water
  • 370g white rice

Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

  1. Cook the bacon in a large saucepan over medium heat until the fat begins to render. Stir in the onion, pepper and thyme; cook until the onion is nearly translucent.
  2. Reduce heat to medium-low and add the passata, browning sauce, salt, black pepper and red chilli flakes; stir; simmer another 3 minutes. Add the sweetcorn; simmer another 3 minutes.
  3. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to the 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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