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.