1 pound lean ground beef (I've successfully made this with 1/2 pound)
1 (14.5 ounce) can original recipe (with celery, green pepper, and onion) stewed tomatoes, chopped
1 cup water
3/4 cup uncooked long grain rice
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. Over medium heat, brown the ground beef in a deep skillet, or Dutch oven. Drain excess fat. Stir in the remaining ingredients, except cheese.
3. Bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes, stirring occasionally, until rice is tender (but not mushy!) Transfer to a greased, 2-quart casserole dish. Press down firmly and sprinkle with shredded Cheddar cheese.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro, if desired.