Mexican Ground Beef And Cheese Baked Rice

• 1/4 cup olive oil
• 1 large onion, chopped
• 2 tablespoons chopped fresh garlic
• 1 small green bell pepper, chopped
• 1/2 lb lean ground beef
• 1/4 - 1/3 cup grated parmesan cheese (or to taste)
• 1 (1 1/4 ounce) package taco seasoning mix (or use my Kittencal's Taco Seasoning Mix)
• 1/2 teaspoon dried chili pepper flakes (can use more)
• seasoning salt
• black pepper (or cayenne pepper)
• 1 (10 ounce) can sliced mushrooms, drained
• 1/2 cup large pimento-stuffed green olives, sliced (or to taste)
• 2 cups uncooked converted white rice (I use Uncle Ben's converted white rice for this)
• 4 cups chicken broth (use about 1/4 cup less for firmer rice)
• 3 -4 cups grated monterey jack cheese or 3 -4 cups cheddar cheese

1. Set oven to 350 degrees.
2. Heat oil in a very large oven-proof skillet with tight fitting lid or a Dutch oven with lid over medium heat.
3. Add in onions and green peppers with dryed chili pepper flakes; saute for about 3 minutes.
4. Add in garlic; cook 2 minutes.
5. Add in ground beef with taco seasoning mix; cook, stirring with a wooden spoon until browned.
6. Season beef mixture with seasoning salt and black pepper (or cayenne pepper) then add in Parmesan cheese; mix to combine.
7. Add in rice, sliced olives and mushrooms; cook 2 minutes, stirring.
8. Add in broth; bring to a simmer and cook for 2-3 minutes.
9. Transfer the mixture to a baking dish (large enough to hold the mixture).
10. Cover with a tight-fitting lid and bake for about 30-35 minutes or until rice is desired tenderness.
11. Uncover and sprinkle with grated cheddar cheese cover and return to oven to bake for about 5-10 minutes until cheese is melted.
12. Delicious!

olive oil, onion, fresh garlic, green bell pepper, lean ground beef, parmesan cheese, taco seasoning mix, dried chili pepper, salt, black pepper, mushrooms, green olives, white rice, chicken broth

Taken from www.food.com/recipe/mexican-ground-beef-and-cheese-baked-rice-147927 (may not work)