A Mexican dinner in Vancouver inspired this dish. This was not bad for a recipe coming from the back of a can of enchilada sauce. I'm always trying to create a healthier version so in went 2 chopped, organic chicken breasts instead of ground beef.
The Spanish rice recipe came from a Cooking Light issue. Family liked it but I thought it was too wet. Maybe should have used long grain rice instead of Japanese rice. Yet, it was flavorful and healthy.
Simple, fast meal to prepare but I would suggest preparing the rice first.
No comments:
Post a Comment