Mexicali

Name: Mexicali
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup uncooked rice; 2 cups V8 vegetable juice; 2 cups water; ½ teaspoon chili powder; ½ teaspoon cumin; 15 ounces black beans; 15 ounces corn; ½ cup salsa; 12 fresh tomato; tortilla chips

Eats Now Editorial Team · Soups & Stews

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Mexicali – a delicious recipe with rice, vegetable juice, water, chili powder, cumin, black beans. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 cup uncooked rice
2 cups V8 vegetable juice
2 cups water
½ teaspoon chili powder
½ teaspoon cumin
15 ounces black beans
15 ounces corn
½ cup salsa
12 fresh tomato
tortilla chips

1
Begin cooking 1 cup rice in 2 cups V-8 and 2 cups water with the chili powder and cumin.
2
After 5 minutes add can of black beans.
3
Wait five minutes and add the corn and salsa.
4
Chop the tomato; add it when the rice is almost done cooking.
5
Crumble tortilla chips on top if you want.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup uncooked rice, 2 cups V8 vegetable juice, 2 cups water, ½ teaspoon chili powder, and more.

Yes, Mexicali falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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