I made beans and rice the other night for my family and it was a big hit. Somehow I always end up with leftover rice when I do meals like that so I went out to the garden the next day to get some ideas on what to do with my leftovers.
This is what I came back in with: corn, tomatoes, patty pan squash, hot and sweet peppers.
I cut all these up - except the tomatoes - and put them in my skillet with the rice, olive oil, and garlic. I cooked the mixture for a couple minutes, until the veggies softened and the rice warmed up.
Meanwhile, I prepared my toppings. I chopped up the tomatoes, grated some leftover Monterey Jack, sliced up an extra avocado and chopped some fresh cilantro.
When my rice mixture was done, I plated some up and loaded on my fresh toppings. Oh boy, was this a great lunch! It was spicy and fresh. There's nothing like straight-from-the-garden veggies to breathe new life into leftovers.