I saw this recipe recently on Southern Plate . I enjoy Christy's posts about her Southern kitchen and life and have tried several of her recipes. I've been wanting to make this recipe since I first saw it and finally did tonight. It was a big hit and is one that will become a slow cooker staple in our home.
As I always do, I made a few changes to the original recipe. * I omitted the corn; DS is allergic * I wasn't thinking and cooked 2 cups of rice not thinking that it would be more than 2 cups cooked rice. This ended up being a good thing because mine had a little too much liquid in it. I ended up using all the cooked rice and it was perfect. * I used brown rice; we don't use white rice if we can help it. * Next time I will add a little fresh cilantro and sour cream when plating. It was fine like it was, but it think it would "kick it up a notch" to borrow from Emeril. :)