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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 lb lean ground beef (may substitute ground turkey) |
1 cup chopped celery |
1 medium onion, chopped |
1 medium bell pepper, diced (red, yellow or green) |
1 cup long grain rice |
1 1/4 cups water |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (4 1/2 ounce) can chopped green chilies |
1 (2 1/4 ounce) can sliced black olives |
1 tablespoon chili powder |
1 teaspoon worcestershire sauce |
1 teaspoon hot pepper sauce (can add more if you like it real hot) |
2 teaspoons beef bouillon granules |
1 cup shredded monterey jack cheese |
Directions:
1. In large ovenproof pan, cook the ground beef, celery, onion and bell pepper until beef is cooked and vegetables are tender; drain fat.
2. To pan, add rice, water, diced tomatoes, olives, chopped green chili's, bouillion, chili powder, Worcestershire sauce and hot pepper sauce; heat to boiling and remove from heat.
3. Cover and a bake at 350 for 1 hour.
4. Remove from oven and sprinkle with the Monterey Jack Cheese.
5. Cover and let stand for about 10 minutes.
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