Beans About Friday Fixins — Haiku Heat

As you know, I love doing things that can do themselves while I do something else. This is another delicious crock pot recipe that will free up your time and allow you to make dinner all at the same time; or at least a worthy snack. Everybody loves meatballs. Often one of two always prefers less meat than the other so this recipe will give you the flavor of meat with the benefits of vegetables! On to the Friday Fixins!

Mexican Beans and Rice with Spicy Meatballs

Ingredients:
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.

Stir in the beans gently so they dont get mushed. Cover and cook 30 minutes
longer. mmmmmm...tasty!

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Well its off to a great weekend again! But what would a weekend be without haikus. Not to mention, this weekend is all about heat in Nashville. Its been a week of 100 degree days and 90 degree nights.

Summer Heat
Melting summer days,
Heat wafting from everything.
Every breath thick.