Prepare lima beans according to package directions. Once tender, drain and shock with cold water and ice bath to stop cooking. Set aside.
Preheat oven to 400 and bake bacon until crisp. Then put bacon on a plate with paper towels, soak up the extra grease, then chop it up and set it aside.
Cook rice in chicken broth according to package directions. When cooked, fluff with a fork, and remove from heat.
In a large skillet heat oil over medium heat. Add onion and cook until translusent. Add garlic, lima beans, and corn and cook for a few minutes, then add the tomatoes and basil. Stir and heat for another couple minutes. Add cream and hot sauce, stir and cook until heated through.
Serve lima bean mix (succotash) with the bacon, and rice. Salt and pepper to taste.
Many of the prep can be done simultaneously. The lima beans can be boiling while the bacon is baking. The rice can cook while you throw together the veggies. It's quick and so tasty!
Next time I make it I'll substitute evaporated skim milk for the heavy cream to see if I can cut the fat and still taste nice. I'll be sure to post my results.
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|Serving Size: 1 Serving (865g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 11mg||3 %|
|Sodium 3405.3mg||117 %|
|Potassium 591.7mg||16 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 57.8g|
|Protein 10.2g||15 %|
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Calories per serving: 352
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