Mexicali Rice Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Canned whole kernel corn15 1⁄4 Ounce, drained (1 Can)
 Canned black beans15 Ounce, rinsed and drained (1 Can)
 Canned diced green chilies4 Ounce (1 Can)
 Onion1 Medium, chopped
 Red bell pepper1 , chopped
 Converted white rice2 Cup (32 tbs)
 Boiling water3 1⁄2 Cup (56 tbs)
 Frozen orange juice concentrate1⁄2 Cup (8 tbs), thawed
 Fresh lime juice6 Tablespoon (From About 3 Limes)
 Ground cumin1 1⁄2 Tablespoon
 Chili powder1 Tablespoon
 Chopped fresh cilantro1⁄3 Cup (5.33 tbs), chopped
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1719 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3179.6 mg132.5%

Total Carbohydrates 357 g118.9%

Dietary Fiber 42.1 g168.4%

Sugars 99.3 g

Protein 53 g106.8%

Vitamin A 191.7% Vitamin C 450.8%

Calcium 135.7% Iron 124.1%

*Based on a 2000 Calorie diet

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.
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