What do you do when you have a pot of leftover rice and beans in the fridge and a big bunch of fresh snow peas from the garden? In my case, I fused a couple of Mexican and Chinese classics to create Chili Fried Rice. It was the perfect quick and easy dinner.
First I sauteed some carrots, onion and mushrooms, then threw in the snow peas. Once everything was fork tender, I added the rice and beans, cumin, chili powder, and a few tablespoons of salsa. Simple as that. As an added bonus, it cooked so quickly that my kitchen didn't even heat up.
I'm also fortunate to have a small patch of cilantro in the herb garden so I pulled a handful of leaves for the garnish. Delish!