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home > recipes > beans / grains > crockpot mexicali rice
from NY, US 1 can (15 1/4 oz) whole kernel corn, drained 1 can (15 oz) black beans, rinsed and drained 1 can (4 oz) diced green chilies 1 medium onion, chopped 1 red bell pepper, chopped 2 cups brown rice 3 1/2 cups boiling water 1/2 cup thawed frozen orange juice concentrate 6 Tbs fresh lime juice (from about 3 limes) 1 1/2 Tbs ground cumin 1 Tbs chili powder 1/3 cup chopped fresh cilantro 1/2 tsp salt In your crockpot, mix together the corn, black beans, green chilies, 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 Tbs lime juice, the cilantro, and salt. Mix well. Serve hot. Yield 6-8 servings.

Crockpot Mexicali Rice


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list all recipes for BEANS-GRAINS (120)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: crockpot
keyword: mexicali
recipes for beans-grains
recipes by butterflydog
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(posted May 12, 2012)

from NY, US

1 can (15 1/4 oz) whole kernel
corn, drained
1 can (15 oz)
black beans, rinsed and drained
1 can (4 oz) diced
green chilies
1 medium
onion, chopped
1
red
bell pepper, chopped
2 cups
brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen
orange juice concentrate
6 Tbs fresh
lime juice (from about 3 limes)
1 1/2 Tbs ground
cumin
1 Tbs
chili powder
1/3 cup chopped fresh
cilantro
1/2 tsp
salt

In your
crockpot, mix together the corn, black
beans, green chilies, 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 Tbs
lime juice, the cilantro, and salt. Mix well. Serve hot.

Yield 6-8 servings.



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