Southern Succotash With Rice

• 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. 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. 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. Saute onion in hot drippings over medium-high heat 7 to 8 minutes or until tender. Add bell pepper and garlic; saute 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.

beans, corn kernels, white rice, bacon, onions, red bell peppers, garlic, whipping cream, salt, freshly ground pepper, hot sauce

Taken from www.myrecipes.com/recipe/southern-succotash-with-rice (may not work)