Slow Cooker Mexicali Rice
- 15 14 ounces corn, drained
- 15 ounces black beans, drained, rinsed
- 4 ounces diced green chilies
- 1 large onion, chopped
- 1 red pepper, chopped
- 2 cups long-cooking rice, uncooked
- 3 12 cups boiling water
- 12 cup frozen orange juice concentrate
- 4 12 tablespoons lime juice, divided
- 1 12 tablespoons ground cumin
- 1 tablespoon chili powder
- 13 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- combine corn, black beans, chiles, onion, pepper, rice, water, orange juice, 1/4 cup lime juice, cumin and chili powder in a slow cooker.
- cover and heat on low setting for 2 1/2-3 hours.
- stir in remaining lime juice, cilantro and salt, pepper.mix well.
- serves 4-6.
corn, black beans, green chilies, onion, red pepper, longcooking rice, boiling water, orange juice, lime juice, ground cumin, chili powder, fresh cilantro, salt, black pepper
Taken from www.food.com/recipe/slow-cooker-mexicali-rice-127875 (may not work)