Bahamian sweetcorn and rice

    1 hour 10 min

    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.

    15 people made this

    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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    Reviews in English (18)


    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.  -  29 Dec 2008  (Review from Allrecipes US | Canada)


    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!!!!!!  -  09 Jan 2012  (Review from Allrecipes US | Canada)


    Looks good, but what is browning sauce?  -  27 Dec 2008  (Review from Allrecipes US | Canada)