Rice with Corn
We're in the "Rice and Beans" section of the Columbia Cookbook, but this particular recipe doesn't have any beans in it. I guess it makes up for the Cuban Red Beans which didn't have any rice. Rice with Corn 8 slices bacon 1 large onion, chopped 2 cans corn, drained (save liquid) 4 cups liquid (corn liquid plus water) 2 cups white rice 2 teaspoons salt Cook bacon until crisp; crumble and set aside. Cook onion in bacon grease until softened. Stir in corn with water and bring to a boil. Stir in rice and water. Cover, turn to low, cook for 20 minutes until liquid is absorbed. Garnish with bacon when serving. The cookbook suggested serving this with breaded steak or barbecued chicken or ribs. For tonight's dinner, we opted for Baby Back Ribs . However, since this makes about 12 servings, we'll try the steak and chicken as well.
