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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 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.

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