Mexicali Rice (Recipe)

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.

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, rinsed and drained

1 (4 ounce) can diced green chiles

1 medium onion, chopped

1 red bell pepper, chopped

2 cups converted white rice

3 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

Steps

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