I loved this recipe. I used a can of fire roasted crushed tomatoes and threw it a 4-oz. can of mild diced green chilis because that's what I on hand. I also skipped the cilantro because I don't like cilantro. The only change I'd make is to use a 1/2 t. of cayenne pepper next time because it was just a tad too hot for my taste. But the dish has a wonderful flavor. 1 serving over 1/2 cup brown rice, with a green salad on the side, was perfect.

Reviewed On: Jan. 25, 2008