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. :)
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looks good!
ReplyDeleteYum! I am so trying this real soon! Makes my mouth water! TFS!
ReplyDeleteThis looks so good, and easy too! I'm going to have to try this one out!
ReplyDeleteGreat looking recipe, I think my family would like this!
ReplyDeleteThis looked real good, until I noticed the beans in it.
ReplyDeleteI wonder if I could omit the beans? Have hated them since I was a kid. I used to feed mine to my brother ;)
too funny Tracy. :) I'm sure you could leave out the beans just like I left out the corn from the original recipe.
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