Succotash Rice Toss

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.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

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Ingredients

  • 2 cups frozen baby lima beans
  • 1 (16-ounce) package frozen corn kernels
  • 1 (3.5-ounce) bag white rice
  • 4 bacon slices
  • 2 medium onions, chopped
  • 2 teaspoons minced fresh garlic
  • 3/4 cup jarred, drained roasted red bell peppers, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper

Preparation

  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.
  2. Cook rice according to package directions; set aside.
  3. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.
  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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