1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
2. Stir in remaining ingredients reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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