This is a keeper! What I do to make it work: cut back on the rice (by at least half), add black or red beans and corn, and spice as desired. To serve this, I just put out the pot and let everyone do what they want: some scoop it up with tortilla chips, some load it into a soft flour tortilla for a faux burrito, I like to use it as filler for taco salad, just adding shredded lettuce, sour cream, and a few crunched up tortilla chips. Very versatile, and yummy. In NO WAY authentic Mexican, but an easy, (relatively) healthy, filling meal. And be prepared: this recipe makes a ton of food!
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This is a keeper! What I do to make it work: cut back on the rice (by at least half), add...