Title: Mexicali Rice (Crockpot)
Categories: Side Mexican Crockpot
Yield: 1 Servings

15 1/4	oz	Can whole kernel corn, drained
15	oz	Can black beans, rinsed and drained
4	oz	Can diced green chiles
1	md	Onion, chopped
1		Red bell pepper, chopped
2	c	Converted white rice
3 1/2	c	Boiling water
1/2	c	Thawed frozen orange juice concentrate
6	tb	Fresh lime juice (from about
3		Limes)
1 1/2	tb	Ground cumin
1	tb	Chili powder
1/3	c	Chopped fresh cilantro
1/2	ts	Salt

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 T lime juice, the cilantro, and salt. Mix well. Serve hot.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995

Entered by: Lawrence Kellie

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