Spanexican Rice

Is it Spanish rice or Mexican rice?  What’s the difference?

om nom nom

2 TB butter

1 yellow bell pepper

salt + pepper

1.5 cups of  leftover Spanish/Mexican rice ( I used this recipe but left out the onion)

1/3 cup medium salsa (the jarred stuff works better here because of the texture)

shredded mozzarella and cheddar cheeses

Chop the pepper into 1/4 inch pieces.  Heat up yer butter in a small saucepan and throw the pepper in when it’s melted, then add salt and black pepper until you’re happy.  Cook the pepper bits for 3-4 minutes over medium-high heat, or until the piece are tender but still firm.  Add the leftover rice and salsa to the pan, and cover with a lid.  Reduce the heat to medium-low and cook until the rice is heated through.  Toss it on a place, add some cheese and call it good.


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