Serves 6
35 min
Cajun Corn and Rice
Recipe GLPR06e0626d81113e
A vibrant one-skillet Cajun dish combining tender corn kernels with fluffy rice, seasoned with aromatic spices and sautéed vegetables. Bacon adds a savory depth to this colorful, satisfying main course that brings authentic Louisiana flavors to your table.
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Ingredients
4 slices bacon, diced
2 teaspoons olive oil
⅓ cup white onion, diced
¼ cup green bell pepper, diced
2 garlic cloves, minced
1 cup fresh tomato, seeded and diced
1 cup raw white rice
1 tablespoon Hungarian paprika
1 tablespoon granulated garlic
1 tablespoon coarsely ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon celery seed
3 tablespoons salt
2 cups chicken broth
2 cups fresh corn kernels
3 tablespoons green pepper, finely diced for garnish (optional)
Directions
Prepare the Creole seasoning blend by combining salt, paprika, granulated garlic, black pepper, cayenne pepper, dried basil, dried oregano, onion powder, ground thyme, and celery seed in a small bowl. Mix well and set aside.
In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer to a plate lined with paper towels and set aside, leaving about 2 tablespoons of bacon fat in the skillet.
Add the olive oil to the bacon fat in the skillet. Once shimmering, add the diced onion and green bell pepper, sautéing until softened, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Stir in the diced fresh tomato and cook for 1-2 minutes to release the juices.
Add the raw white rice and stir well, allowing it to toast lightly for 1-2 minutes while stirring continuously.
Sprinkle the Creole seasoning mixture over the rice and stir to coat evenly.
Pour in the chicken broth, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is nearly tender.
Stir in the fresh corn kernels and the reserved cooked bacon. Cover and continue to cook for 2-3 minutes until the corn is heated through and the rice is fully tender.
Remove from heat, let rest for 2-3 minutes, then fluff with a fork. Garnish with finely diced green pepper if desired before serving.
