1 lb. lean ground beef
¾ cup long grain rice, uncooked
14 ½ oz. tomatoes
½ cup onion, finely chopped
¼ cup green bell pepper, chopped
1 cup water
½ cup chili sauce
1 tsp. salt
1 tsp. brown sugar
½ tsp. ground cumin
½ tsp. Worcestershire sauce
1 pinch ground black pepper
½ cup Cheddar cheese, shredded
2 tbsp. fresh cilantro, chopped
Preheat oven to 375 degrees.
Brown the 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 the onion, green bell pepper, tomatoes, water, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
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.
Bake at 375 degrees F for 10-15 minutes, or until cheese is melted and bubbly.
Garnish with chopped fresh cilantro.
Sugar: 9g
:
Calcium: 154mg
Calories: 412kcal
Carbohydrates: 43g
Cholesterol: 85mg
Fat: 11g
Fiber: 4g
Iron: 4mg
Potassium: 911mg
Protein: 33g
Saturated Fat: 6g
Sodium: 1118mg
Vitamin A: 1763IU
Vitamin C: 31mg
