Mexican Beans And Rice With Spicy Meatballs
|Extra lean ground beef||1 Pound|
|Taco seasoning mix||1 1⁄4 Ounce (2 Packages)|
|Chopped fresh cilantro/Parsley||1⁄2 Cup (8 tbs)|
|Plain bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped carrots||1⁄3 Cup (5.33 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Red bell pepper||1 , diced|
|Converted white rice||2 Cup (32 tbs)|
1. To make the meatballs, in a medium bowl, combine the ground beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, 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.
2. For the beans and rice, in a 4- or 5-quart electric slow cooker, mix together the remaining 3 cups water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper, and rice. Gently push the meatballs down into the rice mixture.
3. Cover and cook on the low heat setting 4 hours, or until the rice is just tender and the meatballs are cooked through.
4. Gently stir in the beans. Cover and cook 30 minutes longer.