Spanish Style Rice

INGREDIENTS

½   pound lean ground beef

1    cup finely chopped white onion

4    cloves garlic, minced

½   cup finely chopped green pepper

1    can (15 ounce) diced tomatoes

1    cup water

2    cups uncooked long grain rice (Arborio or like)

½   cup salsa, tomatillo or red

½   teaspoon salt

1    tablespoon ground cumin

½   cup shredded cheddar cheese

      chopped fresh cilantro for garnish

METHOD

In a large oven-proof skillet ov er medium heat, cook the ground beef, breaking up any lumps, until well  browned, about 5 minutes. Stir in the onions, garlic. green pepper, tomatoes, water, rice, salsa, salt and cumin. Stir once to mix the ingredients, bring to a boil, reduce heat to a simmer, cover and cook for 8 to 10 minutes. Uncover and stir to loosen any rice stuck to the bottom of the pan. Check the fluid level and add water if required.

Re-cover and continue to simmer for 10 minutes or until the rice is completely cooked. Resist the tempetation to stir the mixture more than the one time so the rice will cook completely.

Turn on the broiler and adjust a shelf 4-5 inches from the heating element. When the rice is cooked, remove from the stove and sprinkle the cheese evenly over the top. Place under the broiler until the cheese is thoroughly melted, 3 to 5 minutes. Sprinkle with chopped cilantro to serve.

Modified from a recipe in AllRecipes magazine