We love fish and rice together for dinners and last week when I found two beautiful pompano at Whole Foods I knew we had to grill and have spicy rice. I paired the rice with fresh corn for a sweet crunch. The recipe has creole seasoning in it. You can use a store bought one or find my recipe for it here:
4 slices bacon, diced
2 tsp olive oil
1/3 cup diced white onion
1/4 cup diced green bell pepper
2 cloves minced garlic
1 cup seeded diced tomato
1 cup raw rice
1 Tbl creole seasoning
2 cups chicken broth
2 cups fresh corn kernels
3 Tbl finely diced green pepper for garnish (optional)
Fry the diced bacon until crisp, saving the fat to saute the vegetables.
Saute the onion, green pepper and garlic in the bacon fat and the olive oil until the onion softens. Stir in the rice making sure it's coated with the fat.
Add the diced tomato, creole seasoning and cooked bacon and give all a big stir.
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.
Stir in the fresh corn kernels and garnish with the finely diced bell pepper if desired.