1 medium head lettuce, torn
1 (15 ounce) can black beans, undrained
3/4 cup white wine
1/2 cup white sugar
1 tablespoon Worcestershire sauce
1 (20 ounce) can tomato paste
1 (16 ounce) container sour cream
1/2 cup shredded Swiss cheese
1 (16 ounce) package shredded Monterey Jack cheese
1 cup sliced green onions
1 cup chopped green olives
1 (3 ounce) can sliced black olives, drained
1 cup sliced almonds
1/4 cup chopped fresh parsley
1 cup chopped green onions
1/4 cup chopped red onion
1/4 cup chopped fresh thyme
1 teaspoon dried lemon zest
1 teaspoon garlic powder
Place the lettuce and black beans in the large bowl and toss to coat. In a medium bowl, combine white wine, sugar, Worcestershire sauce, tomato paste, sour cream, Swiss cheese, Monterey Jack cheese, green olives, chopped black olives, almonds, parsley, green onions and thyme. Mix thoroughly. Transfer from the bowl to a platter.
Pour the wine mixture into the rice cooker and cover with the marinated corn. Cook on low for 2 to 4 hours.
Add tomatoes and green olives, add the Monterey Jack cheese, add the green onions and marinated corn, transfer to the rice cooker. Continue to cook for 2 to 4 hours upon arrival of the rice.
Finally, add the rice. Place the whole mixture in an airtight container and refrigerate overnight.