In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Core, deseed, and thinly slice bell peppers into strips. Halve, peel, and thinly slice onion. Dice grilling cheese into ½-inch pieces. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 1-2 minutes.

Turn off heat; transfer to a cutting board. Wipe out pan.

Once peanuts are cool enough to handle, roughly chop.

Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add bell peppers and onion. Cook, stirring occasionally, until browned and tender, 6-8 minutes. Season with salt and pepper.

Turn off heat; transfer to a medium bowl. Wipe out pan.

Meanwhile, in a small bowl, combine chili sauce, sweet soy glaze, ¼ cup water, and ½ tsp sugar (½ cup water and 1 tsp sugar for 4 servings).

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add grilling cheese and cook, turning occasionally, until browned, 1-2 minutes. TIP: Don’t worry if cheese begins to stick; use a spatula to scrape cheese from bottom of pan and separate cubes.

Stir in veggies, sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until cheese and veggies are thoroughly coated, 1-2 minutes.

Turn off heat; stir in a squeeze of lime juice (big squeeze for 4) to taste.

Divide rice between bowls and top with stir-fry. Sprinkle with peanuts and scallion greens. Serve with any remaining lime wedges on the side.