Slow Cooker Black Bean and Rice Soup with Lime and Cilantro

INGREDIENTS

2 cans

(15. oz. each) black beans with liquid

2 cans

each) petite diced tomatoes

1 1/2 cups

chicken stock or canned chicken broth (or use vegetable stock for vegetarian or vegan version)

1/4 cup

finely chopped onion

1 tsp

minced garlic (or more)

1 tbsp

ground cumin

1 tbsp

dried oregano (preferably Mexican oregano)

1 tsp

ground Ancho chile powder (I used Penzeys. You could substitute regular chile powder)

1/4 tsp

ground Chipotle chile powder (I used Penzeys. You could substitute finely chopped Chipotle chile in adobo from a can)

1/4 cup

white long-grain rice (not more!) (I use Uncle Ben’s Converted Rice for South Beach)

1/4 cup

fresh lime juice (2 limes)

1/2 cup

chopped fresh cilantro (or more)