Mexican Beans and Rice with Spicy Meatballs

1 pound extra-lean ground beef
2 packages taco seasoning mix -- (1 1/4-ounce)
1/2 cup chopped fresh cilantro or parsley
1/2 cup plain bread crumbs
1/3 cup finely chopped carrots
3 1/2 cups water
1 can sliced ripe olives -- (2 1/4 ounce)drained
1 can diced green chiles -- (7-ounce)
6 garlic cloves -- minced
1 red bell pepper -- diced
2 cups converted white rice
1 can kidney beans -- (15-ounce) rinsed and drained

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.

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.

Cover and cook on the low heat setting 4 hours, or until
the rice is just tender and the meatballs are cooked
through.

Gently stir in the beans. Cover and cook 30 minutes
longer.






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