Slow Cooker Mexicali Rice

• 15 14 ounces corn, drained
• 15 ounces black beans, drained, rinsed
• 4 ounces diced green chilies
• 1 large onion, chopped
• 1 red pepper, chopped
• 2 cups long-cooking rice, uncooked
• 3 12 cups boiling water
• 12 cup frozen orange juice concentrate
• 4 12 tablespoons lime juice, divided
• 1 12 tablespoons ground cumin
• 1 tablespoon chili powder
• 13 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper

1. combine corn, black beans, chiles, onion, pepper, rice, water, orange juice, 1/4 cup lime juice, cumin and chili powder in a slow cooker.
2. cover and heat on low setting for 2 1/2-3 hours.
3. stir in remaining lime juice, cilantro and salt, pepper.mix well.
4. serves 4-6.

corn, black beans, green chilies, onion, red pepper, longcooking rice, boiling water, orange juice, lime juice, ground cumin, chili powder, fresh cilantro, salt, black pepper

Taken from www.food.com/recipe/slow-cooker-mexicali-rice-127875 (may not work)