- Most Helpful
- Highest Rating
Very easy and very tasty. Can't beat a combo like that :) Made according to directions though it did simmer a bit longer than normal as daughter was a bit late getting off work tonight. I found that flavors were very well blended at least for us and daughter announced it was definately to go on the permament list. Served with tilapia and a green salad.
Excellent variation of the same ol' same ol' We totally enjoyed it
This made a very nice side for smoked chicken. A finely diced jalapeno was substituted for the green chili.
I wanted a different side for a quick fajita meal and this fit the bill. Easy to make, great taste. I was unsure if the corn was to be drained or not so I used some of the liquid from the corn in the dish. Everyone liked it and the neighbor took the recipe home. It was a good find.
I prepared this using fresh sweet corn cut from the cob. I added it to the pan when the onions started to wilt and sautéed a bit in the oil before adding the green chilies, beans, and seasoning. I upped the red pepper flakes to increase the heat a bit. This is a nice side, and with the beans as protein could even be the main course of a lighter veggie meal.
I served this last night with enchiritos. Not spicy at all unless you bite directly into a pepper flake, so I may add more next time. I think this would have been better using dried black beans instead of the canned, letting the cumin marry with the beans all day. The flavors didn't really get a good chance to mingle. Still, it tasted good and was pretty, more interesting than plain old beans or rice.
This was a simple recipe that is a nice change from serving just the plain old can of veggies. Hubby REALLY enjoyed. Ginny Sue is right--this one does make for a beautiful table presentation. I used the minimum on the red pepper and did not find it very spicy. Would use more next time.