This Succotash Rice Skillet turns simple summer vegetables into a colorful, one-pan dinner that’s easy to make, rich in fiber, and perfect for weeknights, meal prep, or using up fresh corn.
For more easy rice bowls, try our black bean and rice bowl, pico de gallo rice bowl, or Mexican bean salad bowl.
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Why you’ll love this Succotash Rice Skillet!
Our Succotash Rice Skillet is inspired by the classic American succotash, a traditional Native American vegetable dish made with corn and beans that later became a favorite Southern side. 🌽 We took those same fresh summer flavors and turned them into a hearty one-pan meal by folding in fluffy rice and creamy butter beans, making it satisfying enough for an easy weeknight dinner.
Louise and I love recipes that let seasonal vegetables shine, and this one does exactly that. Sweet corn, juicy tomatoes, smoked paprika, and a touch of tomato paste cook together into a rich, flavorful skillet, while a squeeze of fresh lime at the end brightens every bite. 🍅
This healthy succotash recipe is packed with vegetables, rich in fiber, and made with wholesome, everyday ingredients that keep it filling without feeling heavy. It’s delicious on its own, but you can also top it with plain Greek yogurt, a fried egg with a runny yolk, or even cooked shrimp or shredded rotisserie chicken if you’d like a heartier meal. ☀️
P.S.: For more fresh corn recipes, try our street corn salad bowl, healthy corn chowder, or black bean corn salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: Extra virgin olive oil adds rich flavor and helps the vegetables caramelize. Avocado oil works too.
- Onion: Any color works. It builds a savory flavor base. Substitute shallots or the white parts of leeks.
- Bell pepper: Adds sweetness and color. Orange, yellow, or poblano peppers are great alternatives.
- Garlic: Fresh garlic gives the best flavor. If you’re garlic intolerant, simply omit it or use garlic-infused olive oil.
- Tomato paste: Adds savory depth and a subtle richness. Ketchup works in a pinch, though it will be slightly sweeter.
- Corn: Fresh corn is ideal, but frozen corn works beautifully too.
- Vegetable broth: Adds flavor and helps create a light sauce as it reduces. Water works well if you don’t have broth on hand.
- Butter beans: We use canned butter beans because they’re convenient pantry staples. If you can find them, frozen lima beans (the more traditional choice for succotash) are an excellent substitute. Cannellini beans or great northern beans work well too.
- Cherry tomatoes: Grape or diced Roma tomatoes work just as well.
- Smoked paprika, thyme, salt, pepper, and red pepper flakes: Simple seasonings that bring everything together. Oregano can replace the thyme.
- Cooked rice: Basmati, jasmine, brown, or long-grain white rice all work, making this a flexible one-pan rice dinner.
How to add more protein
This Succotash Rice Bowl is a satisfying, fiber-rich meal on its own. If you’d like to make it even heartier, try one of these easy additions:
- Plain Greek yogurt: Add a generous dollop on top for a creamy finish and an easy protein boost. Low-fat Greek yogurt or Skyr both work well.
- Fried or poached egg: A runny yolk turns into a rich, silky sauce that pairs perfectly with the sweet corn.
- Cooked shrimp: Quickly sautéed or grilled shrimp add lean protein without overpowering the fresh summer flavors.
- Rotisserie chicken: Shredded rotisserie chicken is one of the easiest ways to turn this into an even more filling dinner.
- Grilled chicken breast: Slice it over the bowl for a simple, balanced meal.
- Tofu: For a vegetarian option, grilled or crispy tofu cubes add extra protein while keeping the recipe meat-free.
- More beans: Stir in an extra can of butter beans or add chickpeas if you want to boost the protein and fiber using pantry staples.
How to Make Succotash Rice Skillet
Step 1: Cook the flavor base
Cook the flavor base: Cook the rice according to the package directions, unless you’re using leftover rice. If using fresh corn, stand each cob upright on an upside-down ramekin set inside a large bowl. Slice downward with a sharp knife, rotating the cob as you go to remove the kernels.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper and cook for about 5 minutes, stirring occasionally, until softened.
Stir in the pressed or grated garlic and tomato paste. Cook for 30 seconds, stirring constantly, until fragrant and the tomato paste darkens slightly.
Step 2: Char the corn
Add the fresh or frozen corn kernels, smoked paprika, dried thyme, salt, black pepper, and red pepper flakes, if using.
Increase the heat to medium-high and cook for about 2 minutes, stirring only occasionally, until the corn is lightly charred. Those golden brown spots add extra flavor and bring out the corn’s natural sweetness.
Step 3: Simmer the succotash
Pour in the vegetable broth, then stir in the drained and rinsed butter beans and the halved or quartered cherry tomatoes.
Simmer for 5 to 6 minutes, stirring occasionally, until the tomatoes just begin to soften and most of the broth has reduced. The skillet should look lightly saucy, with very little liquid remaining.
Step 4: Fold in the rice
Stir in the cooked rice and cook for 1 to 2 minutes, just until heated through. This transforms the skillet into a satisfying vegetable rice bowl that’s perfect for lunch or dinner.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve with a generous squeeze of fresh lime juice. If you like, top your succotash bowl with a dollop of plain Greek yogurt, sliced avocado, a fried egg with a runny yolk, or even cooked shrimp or shredded rotisserie chicken.
Tips
- Use fresh summer corn if you can: It has the sweetest flavor and chars beautifully. Frozen corn works well too—no need to thaw it first.
- Don’t rush the corn: Let it sit undisturbed for short periods so it develops lightly browned, caramelized spots instead of steaming.
- Cook the tomato paste: Give it about 30 to 60 seconds to darken slightly. This simple step adds a deeper, richer flavor.
- Use broth if your skillet looks dry: As the broth reduces, it creates a light sauce that coats the rice and vegetables without making the dish soupy.
- Don’t overcook the tomatoes: Simmer just until they begin to soften so they stay juicy and hold their shape.
- Rinse canned butter beans well: This removes excess sodium and starchy liquid for a cleaner flavor.
- Finish with fresh lime juice: A generous squeeze right before serving brightens the sweet corn and smoky paprika.
- Customize the toppings: A dollop of plain Greek yogurt, sliced avocado, a fried egg, hot sauce, cooked shrimp, or shredded rotisserie chicken all work well.
- Great for leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
Frequently Asked Questions
Yes! Fresh corn gives the best flavor and texture, but frozen corn works very well. Add it straight from the freezer and cook until lightly charred.
Absolutely. Butter beans are creamy and traditional for this recipe, but frozen lima beans, cannellini beans, great northern beans, or even chickpeas are all good substitutes.
Basmati, jasmine, long-grain white, and brown rice all work well. Leftover cooked rice is perfect, making this an easy one-pan rice dinner for busy weeknights.
Yes. The flavors become even better after a few hours, so it’s a great easy summer dinner to prepare in advance for lunches or dinners throughout the week.
This bowl is satisfying on its own, but you can top it with plain Greek yogurt, a fried egg, cooked shrimp, or shredded rotisserie chicken for an even heartier meal.
Yes. The base recipe is naturally vegan. Just skip any dairy or egg toppings, or use your favorite plant-based alternatives.
Let the rice bowl cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of vegetable broth or water to loosen it if needed. It is not ideal for freezing, as the tomatoes and rice can become soft after thawing.
More Easy Vegetarian Dinners
- Black beans and rice
- Roasted zucchini orzo
- Mediterranean mushrooms & rice stir fry
- Kidney beans and rice skillet
- Mediterranean lentils and rice
- Chickpea shawarma bowl
- Mediterranean stir fry
If you try this Succotash Rice Skillet Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Succotash Rice Skillet (Corn and Beans)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic grated or pressed
- 2 tablespoons tomato paste
- 2 cups corn kernels fresh (about 2 large ears) or frozen
- 1 cup vegetable broth or water
- 1 can butter beans (15 oz / 400 g can) drained and rinsed, or 1½ cups (230 g) frozen lima beans
- 1½ cups cherry tomatoes halved or quartered
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme or oregano
- 1 teaspoon salt plus black pepper to taste
- ¼ teaspoon red pepper flakes optional
- 2 cups cooked rice use basmati, brown, long-grain, or any rice you like
- 4 lime wedges (or lemon wedges), plus chopped fresh parsley for garnish (optional)
Instructions
- Cook the flavor base: Cook the rice according to the package directions, unless using leftover rice. If using fresh corn, stand each cob on an upside-down ramekin in a large bowl and slice off the kernels with a sharp knife.Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and 1 red bell pepper (diced) and cook for 5 minutes until softened. Stir in 3 cloves garlic (pressed) and 2 tablespoons tomato paste and cook for 30 seconds, stirring constantly, until fragrant.
- Char the corn: Add 2 cups corn kernels, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, 1 teaspoon salt, black pepper, ¼ teaspoon red pepper flakes and cook over medium-high heat for 2 minutes, stirring only occasionally, until lightly charred.
- Simmer: Stir in 1 cup vegetable broth, 1 can butter beans (drained and rinsed), and 1½ cups cherry tomatoes (halved). Simmer for 5 to 6 minutes, stirring occasionally, until the tomatoes just begin to soften and the broth has reduced, leaving the skillet lightly saucy with little liquid remaining.
- Finish the skillet: Fold in the 2 cups cooked rice and cook for 1 to 2 minutes, just until heated through. Taste and adjust the seasoning with more salt and pepper, if needed.Serve in bowls with a generous squeeze of fresh lime juice and, if you like, a dollop of plain Greek yogurt, sliced avocado, a fried egg, or your favorite hot sauce.
Notes
- Olive oil → Avocado oil.
- Onion → Shallots or the white parts of leeks.
- Bell pepper → Orange, yellow, or poblano peppers.
- Garlic → Omit it or use garlic-infused olive oil if you’re garlic intolerant.
- Tomato paste → Ketchup (it will be slightly sweeter).
- Corn → Frozen corn.
- Vegetable broth → Water.
- Butter beans → Frozen lima beans (the traditional choice), cannellini beans, or great northern beans.
- Cherry tomatoes → Grape tomatoes or diced Roma tomatoes.
- Dried thyme → Dried oregano.
- Cooked rice → Jasmine, brown, or long-grain white rice.
- Greek yogurt: Add a generous dollop of low-fat Greek yogurt or Skyr for a creamy protein boost.
- Egg: Top with a fried or poached egg—the runny yolk doubles as a delicious sauce.
- Chicken or shrimp: Add shredded rotisserie chicken, grilled chicken, or cooked shrimp for a heartier meal.
- Tofu: Top with crispy grilled tofu to keep it vegetarian.
- More beans: Stir in an extra can of butter beans or chickpeas for more protein and fiber.
- Use fresh corn: It chars better and has the sweetest flavor. Frozen corn works too—no need to thaw.
- Let the corn char: Stir only occasionally so it caramelizes instead of steaming.
- Cook the tomato paste: Let it darken for 30–60 seconds for a deeper, richer flavor.
- Add broth if needed: It creates a light sauce that coats the rice as it reduces.
- Don’t overcook the tomatoes: Simmer just until they begin to soften.
- Rinse the butter beans: It improves their flavor and removes excess starch.
- Finish with lime: A generous squeeze brightens the whole dish.
- Make it your own: Top with Greek yogurt, avocado, a fried egg, hot sauce, shrimp, or rotisserie chicken.
- Store leftovers: Refrigerate for up to 4 days and reheat with a splash of broth or water.
Nutrition
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