Mexican Ground Beef And Cheese Baked Rice - cooking recipe

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 tablespoons chopped fresh garlic
1 small green bell pepper, chopped
1/2 lb lean ground beef
1/4 - 1/3 cup grated parmesan cheese (or to taste)
1 (1 1/4 ounce) package taco seasoning mix (or use my Kittencal's Taco Seasoning Mix)
1/2 teaspoon dried chili pepper flakes (can use more)
seasoning salt
black pepper (or cayenne pepper)
1 (10 ounce) can sliced mushrooms, drained
1/2 cup large pimento-stuffed green olives, sliced (or to taste)
2 cups uncooked converted white rice (I use Uncle Ben's converted white rice for this)
4 cups chicken broth (use about 1/4 cup less for firmer rice)
3 -4 cups grated monterey jack cheese or 3 -4 cups cheddar cheese

Preparation

Set oven to 350 degrees.
Heat oil in a very large oven-proof skillet with tight fitting lid or a Dutch oven with lid over medium heat.
Add in onions and green peppers with dryed chili pepper flakes; saute for about 3 minutes.
Add in garlic; cook 2 minutes.
Add in ground beef with taco seasoning mix; cook, stirring with a wooden spoon until browned.
Season beef mixture with seasoning salt and black pepper (or cayenne pepper) then add in Parmesan cheese; mix to combine.
Add in rice, sliced olives and mushrooms; cook 2 minutes, stirring.
Add in broth; bring to a simmer and cook for 2-3 minutes.
Transfer the mixture to a baking dish (large enough to hold the mixture).
Cover with a tight-fitting lid and bake for about 30-35 minutes or until rice is desired tenderness.
Uncover and sprinkle with grated cheddar cheese cover and return to oven to bake for about 5-10 minutes until cheese is melted.
Delicious!