Corn, bean & zucchini succotash with rice
A American dinner for the galley that copes with rough seas, about 40 min hands-on.
- Dinner
- American
- ⏱ 40 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned sweetcorn320 g (80 g)
- Canned white beans (cannellini)320 g (80 g)
- Zucchini / courgette240 g (≈ 1 zucchini) (60 g)
- Bell pepper200 g (≈ 1.5 peppers) (50 g (≈ 0.5 pepper))
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Extra-virgin olive oil40 g (10 g)
- Dried thyme1.2 g (0.3 g)
- White rice (long grain)280 g (70 g)
Method
- Start the rice: 12 minutes, lid on.
- Soften onion and pepper in the oil 5 minutes.
- Add zucchini 4 minutes, then corn, beans and thyme for 5 minutes.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 529
- protein
- 14 g
- fat
- 12 g
- carbs
- 93 g
- sugar
- 9 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes