Cajun Succotash over Rice
Jalapeño Cornbread
Ingredients
- ¾ cup long-grain white rice
- 1 (14.5-oz) can diced tomatoes
- 1 (15-oz) can red beans, drained and rinsed
- ½ (16-oz) pkg frozen cut okra
- 1 (15-oz) pkg frozen whole kernel corn
- 1 cup chicken broth
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1½ tsp Creole seasoning
Instructions
- Cook rice according to package directions.
- Meanwhile, bring tomatoes, beans, okra, corn, broth, onion, garlic, and seasoning to a boil in a Dutch oven over medium-high heat. Reduce heat, and simmer 15 minutes or until okra is tender. Serve over rice.
Side Dish Ingredients
- 1 (6.5-oz) pkg cornbread and muffin mix
- 1 small jalapeño pepper, seeded and minced
Side Dish Instructions
- Prepare cornbread according to package directions; stir in jalapeño.
- Bake according to package directions.
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