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.
Southern Living SEPTEMBER 2005
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.
Cook rice according to package directions; set aside.
Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.
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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