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    Default Crockpot Mexican Beans and Rice with Spicy Meatballs


    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.

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