Tex-Mex Crockpot Rice

In ‘The Everything Tex-Mex Cookbook’

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1  cup brown rice
• 1 1⁄2 cups boiling water
• 1  cup frozen corn
• 1⁄2 cup chunky salsa
• 1  serrano chili, minced
• 4  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 2  tablespoons lime juice
• 1⁄4 cup  chopped cilantro

Directions

1. In a 3- to 4-quart slow cooker, combine beans, rice, water, corn, salsa, chile, garlic, salt, and pepper.
2. Stir well, then cover and cook on LOW heat for 2 ½-3 hours, until rice is tender.
3. Stir in lime juice and cilantro; mix well; adjust seasoning w/ salt and pepper; serve.