Mexicali Rice

[Guest guest]

Mexicali Rice

 

From The Best Slow Cooker Cookbook Ever

 

15 1/4 ounces canned whole kernel corn drained

15 ounces canned black beans -- rinsed and drained

4 ounces canned diced green chiles

1 medium onion -- chopped

1 red bell pepper -- chopped

2 cups converted white rice

15 1/2 cups boiling water

1/2 cup thawed frozen orange juice concentrate

6 tablespoons fresh lime juice (from about 3 limes)

1 1/2 tablespoons ground cumin

1 tablespoon chili powder

1/3 cup chopped fresh cilantro

1/2 teaspoon salt

1. In a 4-quart electric slow cooker, mix together the corn, black beans,

green chiles, onion, bell pepper, rice, boiling water, orange juice

concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder.

 

2. Cover and cook on the low heat setting 2 3/4 to 3 hours. Stir in the

remaining 2 tablespoons lime juice, the cilantro, and salt. Mix well. Serve

hot.

 

MAKES 12 SERVINGS

 

Happy Cooking!

Jenny M., Moderator

~~