Crockpot Mexican Beans and Rice with Spicy Meatballs
>
> 1 lb. extra-lean ground beef
> 2 pkgs. taco seasoning mix
> 1/2 cup chopped fresh cilantro or parsley
> 1/2 cup plain or seasoned bread crumbs
> 1/3 cup finely chopped carrots
> 3-1/2 cups water
> 1 can sliced ripe olives (2-1/4 oz.), drained
> 1 can (7-oz) diced green chilies (I used the 4-oz.

size can)
> 6 garlic cloves, minced (I would use less, but you decide)
> 1 red bell pepper, diced
> 2 cups white rice
> 1 can kidney beans (15-oz), rinsed and drained
>
> To make the meatballs, in a medium bowl, combine the ground beef,
> 1/2 pkg. taco seasoning mix, cilantro or parsley, bread crubs,
> carrots, and 1/2 cup of the water. Mix to blend well.

roll into 24
> balls about 1-1/2 inches in diameter. Set aside.
> For the beans and rice, in a 4- or 5-qt. crockpot, mix together the

> remaining 3 cups of water with the remaining taco seasoning mix,
> olives, green chilies, garlic, bell pepper and rice.

Gently push the
> meatballs down into the rice mixture.
>
> Cover and cook on Low for 4 hours or until the rice is just tender
> and the meatballs are cooked through.
>
> Gently stir in the beans; cover and cook for 30 minutes longer.