MODIFIED GROUND BEEF AND RICE SKILLET

I was looking at those marvelous rice skillets discussed at my newspaper clippings, but, looking at the process I thought that perhaps they could be adapted to our way of cooking rice, and the results would be more appealing and palatable to Latin tastes. Believe me that I am happy with the results. Hope some of you will try this modification of a famous classic. Buen Provecho!

MODIFIED GROUND BEEF-RICE SKILLET
Serves 4-6

1 lb ground beef (pork or chicken)
1 onion chopped
1 red pepper chopped (pimento)
2 garlic cloves crushed
2 tb olive oil
1 1/2 cups uncooked long grain rice
2 tb grated Parmesan cheese
1 1/2 tsp dry oregano leaves
salt and pepper to taste
1 beef or chicken bouillon cube
1 can tomatoes drained and chopped
1 1/2 cups water
red pepper strips for garnish (slice the peppers as for fajitas)

In a large skillet add the olive oil, sauté the onion, chopped red pepper, garlic cloves, oregano leaves (crushed with your hands over the skillet), salt and pepper to taste, the beef bouillon and the chopped tomatoes. This will be the vegetable equivalent to a Sofrito. After the vegetables are somewhat wilted and the sauce is beginning to change its texture, add the ground beef and mix well. Cook until the meat looses its rosy color and looks like a stew or Sauce. Add the long grain rice and mix well. Add the water or half water and half white wine. Taste the seasonings and add more if necessary. Mix well. Lower the heat to medium and cook until the liquid is absorbed and the surface forms craters. Move from bottom up, cover the skillet and lower the heat to Low. Cook for 18 to 20 minutes. Uncover, add the Parmesan Cheese and mix. Cook for additional 2 minutes. Serve garnished with red pepper strips.