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