Have you ever found yourself making dinner and needed to come up with a quick side or two? That’s exactly the situation I found myself in the other evening. I had tamales that I was going to reheat, but I needed some sides. The obvious solution was Spanish rice or beans as well as a salad or vegetables. The problem was that I didn`t have any canned beans that I thought would be a good accompaniment, and I didn’t want to make any rice because I already had a 4 cup container of leftover white rice in the refrigerator.
I considered my options and came to a conclusion. I could make a fried rice, but instead of using the Asian flavors, I would stir in salsa from a jar. I was confident that this would work.
I heated the oil in a large and deep skillet. Once it was hot, I added the leftover rice and stirred until the rice was heated through. Then, I tossed in the salsa and continued to stir and toss until the salsa was well incorporated and the entire dish was heated through. The result was a very easy Spanish rice that was well received. Food Critic even had seconds.
Since I almost always keep jars of salsa in my pantry, I might just add this to my regular menu rotation.
- 1-2 tablespoons olive oil
- 2 cups cold cooked rice
- 1 cup salsa
- ½ cup shredded cheese (optional)
- Heat oil in large pan.
- Add rice, breaking the clumps of rice apart.
- Stir rapidly until rice is heated through
- Add Salsa and continue to stir fry until salsa is well incorporated into rice and it is heated through.
- The entire pan of rice can be coated sprinkled with shredded cheese and covered while still warm to melt the cheese.
- Serve warm.