Frank's Recipes! Crockpot Mexicali Rice

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Crockpot Mexicali Rice

Serving Size : 12

15 1/4 ounces canned whole kernel corn drained
15 ounces canned black beans, rinsed and drained
4 ounces canned diced green chiles
1 medium onion, chopped
1 red bell pepper, chopped
2 cups converted white rice
15 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 tablespoons fresh lime juice, (from about 3 limes)
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/3 cup chopped fresh cilantro
1/2 teaspoon salt

Next time you're serving south-of the border fare, whip up a pot of this to offer alongside. Leftovers reheat well in the microwave oven the next day.

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.

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. Serve hot.