Edamame Salteado con Ajo y Chile de Árbol

Heat the olive oil in a small heavy-bottomed skillet over medium-high heat until it shimmers.

Add the finely diced green bell pepper and sauté for 2 minutes until softened.

Toss in the edamame and cook for 3-4 minutes, stirring constantly, until the edges of the beans begin to char slightly.

Lower the heat and add the cooked rice, folding it into the mixture to incorporate the flavors.

Drizzle the agave nectar over the pan and toss once more to glaze the mixture.

Season with a generous pinch of sea salt and a touch of dried chile de árbol flakes for authentic heat.

Serve immediately in a small bowl, garnished with a squeeze of fresh lime juice to bridge the sweetness of the agave and the earthiness of the edamame.