Spanish Rice Bake

This recipe is adapted from one that came in my Allrecipes newsletter. Matt liked it so much he had seconds, which is rare.

If mixture appears dry, add more broth.

1 lb ground beef
1/2 onion, chopped
2 cloves garlic, chopped
1/2 jalapeno, chopped (optional)
1 (14.5 oz) can diced tomatoes
1 cup beef broth
1/2 cup uncooked white rice
1 T chile powder
about 1 t salt
1 t Worcestershire sauce
1 t brown sugar
1/2 t ground cumin
about 1/2 t ground black pepper
1/2 cup shredded cheddar cheese (I used sharp)

Preheat oven to 375°.

Brown the ground beef in a large ovenproof skillet over medium heat. Drain.

Stir in onion, jalapeno and garlic and cook another 5 minutes or so.

Stir in tomatoes, water, rice, seasonings, Worcestershire sauce and sugar.

Cover and simmer for about 20 minutes. Sprinkle with cheese.

Bake 10-15 minutes, or til cheese is melted and rice cooked.
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