This recipe is adapted from one that came in my Allrecipes newsletter. Matt liked it so much he had seconds, which is rare.
If mixture appears dry, add more broth.
1 lb ground beef
1/2 onion, chopped
2 cloves garlic, chopped
1/2 jalapeno, chopped (optional)
1 (14.5 oz) can diced tomatoes
1 cup beef broth
1/2 cup uncooked white rice
1 T chile powder
about 1 t salt
1 t Worcestershire sauce
1 t brown sugar
1/2 t ground cumin
about 1/2 t ground black pepper
1/2 cup shredded cheddar cheese (I used sharp)
Preheat oven to 375°.
Brown the ground beef in a large ovenproof skillet over medium heat. Drain.
Stir in onion, jalapeno and garlic and cook another 5 minutes or so.
Stir in tomatoes, water, rice, seasonings, Worcestershire sauce and sugar.
Cover and simmer for about 20 minutes. Sprinkle with cheese.
Bake 10-15 minutes, or til cheese is melted and rice cooked.