SPANISH BAKED RICE..... Modified Version

With regards to my last entry on da

SPANISH BAKED RICE....

Gurls,

lemme share with you a tip or two.

If you were to follow measurement on the original recipe ,

the turnout would be,

in my honest opinion,

very tomato-ish.

And yours truly,

kalau tak modify kan, tak sah!

Okay, here's my

modified version!

1 kg lean ground beef
1 cup finely chopped onion
1 yellow bell pepper - chopped / diced/ sliced - whatever way you like it.

1 red bell pepper
14.5 oz stewed tomatoes
2 cups water

1 cup beef stock
2 cups uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt

2 tablespoon chili powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
a dash of Cajun Seasoning.

or whatever herbs you have in your collection....

To be frank, I campak in almost all sorta herbs & spices.

DIRECTIONS:


Preheat oven to 190 degrees C.

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

Add tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, chili powder, beef stock, Worcestershire sauce and ground black pepper.

Stir well.

Let this simmer for about 10 minutes, stirring occasionally, then transport this to the rice cooker.

Let it cook.

Before serving, transfer it to a casserole dish.

Press down firmly and sprinkle with the shredded Cheddar cheese.

Bake for 10 to 15 minutes, or until cheese is melted and bubbly.

Garnish with chopped fresh cilantro or coriander leaves.