Recipe: Mexicali Rice (using corn, black beans, orange and lime juice) (crock pot)

MEXICALI RICE

1 (15 1/4 ounce) can corn, canned, drained
1 (15 ounce) can black beans, canned, rinsed and drained
1 (4 ounce) can diced green chiles
1 medium onion, chopped
1 red bell pepper, chopped
2 cups white rice
15 1/2 cups boiling water
1/2 cup orange juice, frozen concentrate, thawed
6 tablespoons fresh lime juice, divided use
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
TO SERVE:
1/3 cup chopped fresh cilantro
1/2 teaspoon salt

In a 4-quart electric slow cooker, mix together the corn, black beans, green chiles, onion, bell pepper, rice, boiling water, orange juice concentrate, 4 tablespoons of the lime juice, cumin, and chili powder.

Cover and cook on the LOW heat setting 2 3/4 to 3 hours.

Stir in the remaining 2 tablespoons lime juice, cilantro, and salt. Mix well. Serve hot.

Servings: 12
Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton