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Southwest Chicken
I liked this and probably could have given it 5 stars but felt it needed more zing. After cooking the chicken breasts I set those aside on a plate covered in foil and then sauteed onions for about 3 minutes. Then instead of the tomato/mild chile can, I used diced tomato with jalapeno and instead of just the kernel corn I used the Southwest corn with peppers. Then, I upped the cumin to a tsp and added it to the bean/tomato mixture. I also added a tsp of minced garlic, a tsp of crushed red pepper, a half tsp of hot sauce (I prefer Crystal) and cilantro.
1 user found this review helpful
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Reviewed On:
Jun. 19, 2011
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