Crock Pot Mexicali Rice

This sounds so good and easy to make. I haven't tried it yet, but the recipe is courtesy of an e-mail I received from Chet's Crock. Posted for Zaar World Tour II.

• Ready In: 3 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 (15 1/4ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can 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  tablespoons fresh lime juice (from about 3 limes)
• 1 1⁄2 tablespoons ground cumin
• 1  tablespoon chili powder
• 1⁄3 cup fresh cilantro, chopped
• 1⁄2 teaspoon salt

Directions

1. 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.
2. Cover and cook on the low heat setting 2 3/4 to 3 hours.
3. Stir in the remaining 2 Tbs lime juice, the cilantro, and salt. Mix well. Serve hot.