Southern Succotash With Rice

Prep: 10 min., Cook: 35 min.

Yield: Makes 6 to 8 servings
Recipe from Southern Living Food for Today

More From Southern Living Food for Today


  • 1 (16-ounce) package frozen baby lima beans
  • 1 (16-ounce) package frozen corn kernels
  • 1 (5.3-ounce) bag SUCCESS White Rice, uncooked
  • 4 bacon slices
  • 2 small onions, chopped
  • 3/4 cup chopped jarred roasted red bell peppers, drained
  • 2 garlic cloves, minced
  • 1/4 cup whipping cream
  • 1 3/4 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon hot sauce


  1. 1. Cook lima beans according to package directions, adding corn to beans during last 5 minutes of cooking. Drain bean mixture, reserving 1/2 cup cooking liquid.
  2. 2. Meanwhile, prepare rice according to package directions. Cook bacon in a large skillet over medium-high heat 7 to 8 minutes or until crispy; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.
  3. 3. Sauté onion in hot drippings over medium-high heat 7 to 8 minutes or until tender. Add bell pepper and garlic; sauté 1 minute. Stir in bean mixture, hot cooked rice, reserved 1/2 cup cooking liquid, whipping cream, and next 3 ingredients. Reduce heat to medium, and cook, stirring often, 5 to 7 minutes or until thoroughly heated. Top with crumbled bacon.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southern Succotash With Rice Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy