Go Back Email Link
–+ servings
Summer succotash rice bowl garnished with parsley and Greek yogurt.

Succotash Rice Skillet (Corn and Beans)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (330 g) corn kernels fresh (about 2 large ears) or frozen
  • 1 cup (240 g) 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 (250 g) 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 (330 g) 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)

  • 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.
    Step 1 Onion and bell pepper softening with garlic and tomato paste in skillet.
  • 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.
    Step 2 Corn charring with smoked paprika, thyme, and seasonings in the skillet.
  • 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.
    Step 3 Butter beans and tomatoes simmering in a lightly saucy vegetable broth.
  • 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.
    Step 4 Cooked rice folded into succotash until evenly combined and heated through.
Substitutions
  • 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.
 
How to Add More Protein
  • 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.
 
Tips
  • 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.
QR Code linking back to recipe