Spanish Rice Casserole

• 1 lb ground beef
• 1 onion, finely chopped
• 1 -2 tablespoon fresh minced garlic
• 1 small green bell pepper, chopped
• 1 (14 1/2 ounce) can tomatoes (drained)
• 1 cup water (or use juice from tomatoes with water to make 1 cup)
• 1/2 - 3/4 cup uncooked long-grain rice
• 1/2 cup chili sauce
• salt and pepper
• 1 -2 teaspoon brown sugar
• 1 teaspoon cumin (or to taste)
• 2 -3 teaspoons Worcestershire sauce
• 1 1/2 cups shredded cheddar cheese (can use more)
• 3 tablespoons chopped fresh cilantro (optional and to taste)

1. Set oven to 375 degrees.
2. Grease a 2-quart casserole dish.
3. In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
4. Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
5. Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
6. Sprinkle with grated cheddar cheese.
7. Bake for 10-15 minutes, or until cheese is melted and bubbly.
8. Garnish with fresh cilantro if desired.

ground beef, onion, garlic, green bell pepper, tomatoes, water, longgrain rice, chili sauce, salt, brown sugar, cumin, worcestershire sauce, cheddar cheese, fresh cilantro

Taken from www.food.com/recipe/spanish-rice-casserole-85278 (may not work)