Tex-Mex Crockpot Rice - cooking recipe

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

Preparation

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