Spanish Rice Bake

Preheat the oven to 350°F (175°C).

Heat a large ovenproof skillet or heavy-bottomed pot over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and cooked through.

Add the finely chopped onion and chopped green bell pepper to the browned beef, stirring frequently until the vegetables soften.

Pour in the canned tomatoes (with juice), water, and uncooked long-grain rice, stirring to combine thoroughly.

Add the chile sauce, salt, ground cumin, Worcestershire sauce, and a pinch of ground black pepper, mixing well to incorporate all seasonings.

Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer on the stovetop for 3–4 minutes.

Cover the skillet or pot tightly with a lid or foil and transfer to the preheated oven.

Bake for 20–25 minutes, or until the rice is nearly tender and most of the liquid has been absorbed.

Remove from the oven and carefully sprinkle the shredded Cheddar cheese evenly over the top of the rice mixture.

Return to the oven, uncovered, and bake for an additional 3–5 minutes until the cheese is melted and lightly golden.

Remove from the oven and let rest for 2–3 minutes before serving. Garnish with chopped fresh cilantro if desired and divide among serving bowls or plates.