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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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. 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 |
Directions:
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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