Ingredients
The following ingredients have 4 Servings
- 1 pound lean ground beef
- 1 small sweet onion (, diced)
- 15 ounce can diced tomatoes, undrained
- 10 ounce can Rotel, undrained
- 1 cup low-sodium chicken broth
- 3/4 cup uncooked long grain white rice
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheddar or Mexican blend cheese
- fresh chopped cilantro ((or parsley))
Instruction
- In a large ovenproof saute pan (with a lid), cook beef and onion over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes.
- Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, salt, cumin, Worcestershire sauce, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed.
- In the meantime, preheat oven to 375 degrees F.
- Uncover pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for another 10 minutes until cheese is bubbly and melted.
- Sprinkle cilantro over the top and serve!