Spanish Rice Bake

Thought this was yummy tonight.

• 1 lb ground beef
• 1/2 cup finely chopped onion
• 1/4 cup chopped green bell pepper (didn't add this because the hubby doesn't like them, but I bet it would be good)
• 1 (14.5 oz) can diced tomatoes
• 1 cup water
• 3/4 cup uncooked long grain rice (I used regular white rice, and ended up needing to increase water and cooking time a little)
• 1/2 cup chili sauce
• 1 tsp salt
• 1 tsp brown sugar
• 1/2 tsp ground cumin
• 1/2 tsp worchestershire sauce
• pinch ground black pepper
• 1/2 cup shredded cheddar cheese
• 2 TBS fresh chopped cilantro

1. Brown ground beef in large skillet and drain grease. Stir in everything except the last two ingredients. Cover, reduce heat, and simmer for about 30 minutes, or until rice is tender, stirring occasionally. (At this point I added more water and cooked it a little longer) Be sure not to stir it too often, the rice won't cook.
2. While meat mixture is cooking, preheat oven to 375 F. When rice is tender, transfer mixture to a 2-quart casserole dish. Press down firmly and sprinkle with cheese. Bake for 10-15 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro.