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