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Mexicali Rice

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Ingredients
  Canned whole kernel corn 15 1⁄4 Ounce, drained (1 Can)
  Canned black beans 15 Ounce, rinsed and drained (1 Can)
  Canned diced green chilies 4 Ounce (1 Can)
  Onion 1 Medium, chopped
  Red bell pepper 1 , chopped
  Converted white rice 2 Cup (32 tbs)
  Boiling water 3 1⁄2 Cup (56 tbs)
  Frozen orange juice concentrate 1⁄2 Cup (8 tbs), thawed
  Fresh lime juice 6 Tablespoon (From About 3 Limes)
  Ground cumin 1 1⁄2 Tablespoon
  Chili powder 1 Tablespoon
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs), chopped
  Salt 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Rice

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