Mexicali Rice

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Mexicali Rice

 

15 1/4 oz Can whole kernel corn, drained

15 oz Can black beans, rinsed and drained

4 oz Can diced green chiles

1 md Onion, chopped

1 Red bell pepper, chopped

2 c Converted white rice

3 1/2 c Boiling water

1/2 c Thawed frozen orange juice concentrate

6 tb Fresh lime juice (from about 3 Limes)

1 1/2 tb Ground cumin

1 tb Chili powder

1/3 c Chopped fresh cilantro

1/2 ts Salt

 

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.

 

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

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

hot.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of God's

eye --- the seeds of great faith live within us. "

 

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