My family LOVED this! I turned it into a skillet dinner by starting with sauteing chopped onion and celery. I used a 10 oz. can of mild Rotel for the tomatoes, and 1 c. of frozen corn. Didn't have black beans so I used a 15 oz. can of canellini beans. After stirring everything together, I added a splash of chicken stock and let it bubble a few minutes, then topped with cheddar cheese and fresh parsley. It was spicy, hearty and delicious and only needed a side of crunchy bread. Winner!!!