Prep Time
15 Mins
Cook Time
30 Mins
Yield
Makes 4 to 6 servings

Jarred roasted red bell peppers give this classic Southern rice dish a fresh update. Find them in the aisle with other canned vegetables, or look in the Italian foods section.

How to Make It

Step 1

Cook lima beans in boiling water to cover in a medium saucepan 9 minutes. Add corn, and cook 4 to 5 minutes or until beans are tender; drain and set aside.

Step 2

Cook rice according to package directions; set aside.

Step 3

Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.

Step 4

Sauté chopped onions in hot drippings over medium-high heat 7 to 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in bean mixture, rice, roasted red peppers, salt, and pepper. Cook over medium heat, stirring often, until thoroughly heated. Top evenly with bacon.

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