Recipe for Mexicali Rice 
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Yield:
1
Ingredients:
Amount Ingredient
1/4 oz canned whole kernel corn drained
15 oz canned black beans, rinsed and drained
4 oz canned diced green chiles
1 med onion, chopped
1 x red bell pepper, chopped
2 cup converted white rice
1/2 cup boiling water
1/2 cup thawed frozen orange juice concentrate
6 tbl fresh lime juice, (from about 3 limes)
1/2 tbl ground cumin
1 tbl chili powder
1/3 cup chopped fresh cilantro
Instructions:
Instructions: Next time youre serving south-of the border fare, whip up a pot of this to offer alongside. Leftovers reheat well in the microwave oven the next day.

MAKES 12 SERVINGS

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.

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