Ingredients (for 10 servings):
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 medium onion, chopped
1 red bell pepper, chopped
2 cups brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 tbs fresh lime juice (from about 3 limes)
1 1/2 tbs ground cumin
1 tbs chili powder
1/3 cup chopped fresh cilantro
1/2 tsp salt
How to prepare the Mexicali Rice:
In your crock pot, mix together the corn, black beans, green chilies, 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 tbs lime juice, the cilantro, and salt. Mix well.
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