Cajun Corn And Rice

• Creole (Cajun) seasoning
• 3 tablespoons salt
• 1 tablespoon Hungarian paprika
• 1 tablespoon granulated garlic
• 1 tablespoon coarsely ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground thyme
• 1/4 teaspoon celery seed
• For the corn and rice
• 4 slices bacon, diced
• 2 teaspoons olive oil
• 1/3 cup diced white onion
• 1/4 cup diced green bell pepper
• 2 cloves minced garlic
• 1 cup seeded diced fresh tomato
• 1 cup raw white rice
• 1 tablespoon creole seasoning
• 2 cups chicken broth
• 2 cups fresh corn kernels
• 3 tablespoons finely diced green pepper for garnish (optional)

1. Combine all ingredients and store in a covered container.
2. Fry the diced bacon until crisp, saving the fat to saute the vegetables.
3. Saute the onion, green pepper and garlic in the bacon fat until the onion begins to soften. Stir in the rice making sure it's completely coated with the fat.
4. Add the diced tomato, creole seasoning and cooked bacon and give all a big stir.
5. Add the chicken broth and bring to a boil and then bring down to a low simmer for 15 to 20 minutes until the rice is done and the liquid is mostly incorporated.
6. Stir in the fresh corn kernels and garnish with the finely diced bell pepper if desired.

salt, paprika, garlic, ground black pepper, cayenne pepper, basil, oregano, onion powder, ground thyme, celery, corn, bacon, olive oil, white onion, green bell pepper, garlic, tomato, white rice, creole seasoning, chicken broth, corn kernels, green pepper

Taken from food52.com/recipes/13691-cajun-corn-and-rice (may not work)