This was so good. My husband loved it and he is a VERY picky eater. But I altered the recipe. Here's what I did. First, I put the rice in my rice cooker. Added a table spoon of butter, salt, water until it covers the top of the rice, closed the lid then turned it on (when the rice cooker clicks, that means it's done cooking. It's so much nicer than cooking rice on the stove. You just turn it on then leave it alone.) I then cut 3 chicken breasts into chunks, put 2 tablespoons of vegetable oil in a skillet and put the chicken in it once it's hot. While the chicken was cooking I seasoned it with salt, pepper, garlic powder, onion powder, cumin, parsley and cayenne pepper. Then I stirred in a can of pinto beans (I didn't have black beans. Pinto beans work just fine.) I let the chicken and beans cook for a little longer. Then added a cup of jalapeño juice from a jalapeño jar, double the salsa (I use on the border salsa), mixed in 2 American cheese slices (stir until melted), put mixture on top of rice then sprinkle grated cheese on top with cilantro (my husband likes everything cheesy). It was awesome. The jalapeño juice, extra salsa and tons of cheese gave it lots if flavor. I omitted the sour cream. We aren't fans of sour cream.
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This was so good. My husband loved it and he is a VERY picky eater. But I altered the recipe....