Succotash Saute

I'm not a big fan of succotash (lima beans and corn), but Nigel LOVES it, so I decided to try out this recipe. Again, this is from "One-Dish Vegetarian Meals" by Robin Robertson.

Succotash Saute

1 Tbsp extra virgin olive oil
2 scallions, minced
1/4 cup chopped red bell pepper
4 cups cooked long-grain white, Texmati, or other rice
One 10-oz package frozen succotash, cooked according to the package directions
1 Tbsp minced fresh Italian parsley
1/2 tsp salt
1/8 tsp fresh ground black pepper

Heat the oil in a large skillet over medium-high heat until hot. Add the scallions and bell pepper and cook, stirring, for 1 minute, or until slightly softened. Add the rice, succotash, parsley, salt, and pepper and cook, stirring occasionally, for about 8 minutes, or until heated through. Serve hot.

My notes: I accidentally used up all the scallions in the previous day's Pad Thai recipe, so I tried to rehydrate some dried onions and use them in the recipe. I don't think I used enough or maybe you really need to have scallions because this dish was so bland. I used an entire red bell pepper because I hate having leftovers. I put some leftover rice from last week in the freezer and tried to thaw it out in the microwave and finally gave up and just tossed it in the skillet with everything else. I also didn't read where it said to "cook according to package directions" for the succotash. I had just tossed in the frozen lima beans and a can of corn into the skillet. I guess it didn't matter because I was cooking the frozen rice, anyway. No matter how much parsley, salt, and pepper I added, it was still super tasteless. I tried adding some vegetable broth and some onion powder, but to no avail. Nigel said he liked it, but I'll try to avoid making this dish again.