Spanish Rice

1 box Spanish rice mix (if not using box rice mix, ingredients in parentheses may be needed)
1 pound ground beef
1/2 cup onion, finely chopped (about 1 small onion)
1/4 cup green bell pepper, chopped (about 1 medium pepper)
1 (14.5 oz.) can tomatoes
1 cup water (may need more liquid if using additional rice
3/4 cup uncooked long grain rice (Zatarain’s)
1/2 cup chile sauce or hot salsa
1 teaspoon brown sugar
Dash ground black pepper
1/2 cup shredded cheddar cheese
2 tablespoons fresh cilantro, chopped
(1 teaspoon salt)
(1/2 teaspoon ground cumin)
(1/2 teaspoon Worcestershire sauce)

1. Preheat oven to 375 degrees.
2. Brown ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat. Stir in onion, bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce, and black pepper.
3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4. Bake at 375 degrees for 10 to 15 minutes or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
5. Serve with a dollop of sour cream.

Yield: 4 servings