Spanish Rice Casserole

Spanish Rice Casserole 1 1/2 - cup long grain rice 1 - tablespoon canola or olive oil 1 - (14.5 oz) can diced chili ready tomatoes 1/2 - cup mild salsa or picante sauce 1/2 - teaspoon ground cumin 1/4 - teaspoon Mexican oregano 1/2 - teaspoon onion powder 1/2 - teaspoon garlic powder 1 - teaspoon chili powder 4 - cups low sodium chicken broth 1 - lb lean ground beef or turkey, browned 1 - small onion, chopped 1 - clove garlic, minced salt and pepper, to taste 1 - 8 oz package shredded sharp cheddar cheese or Mexican cheese blend fresh chopped cilantro for garnish Preheat oven to 350 degrees. Heat canola oil in a large skillet and add rice cook for about 5 minutes or until rice becomes a golden brown color. Add the diced tomatoes, salsa, cumin, oregano, onion powder, garlic powder, and chili powder, and chicken broth. Stir to combine. Bring the mixture to a boil and then reduce heat to low and cover. Simmer for 15 - 20 minutes or until the liquid is almost absorbed and the rice it tender. While the rice is cooking in a large oven proof skillet brown the ground beef with the onion and garlic until the onions are translucent in color. Drain off any grease. When the rice mixture is done add it to the ground beef and gently mix to combine. Add salt and pepper to taste if needed. Top with shredded cheese and bake uncovered in a 350 degree oven for 10 minutes until the cheese is melted. Remove from oven and add chopped cilantro and serve.