Succotash Rice Toss

• 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

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. Saute chopped onions in hot drippings over medium-high heat 7 to 8 minutes or until tender. Add garlic, and saute 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.

beans, corn kernels, white rice, bacon, onions, fresh garlic, red bell peppers, salt, freshly ground pepper

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