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Place rice, water, onion, cumin, bay leaf, red pepper flakes, garlic sale, and pepper into medium saucepan, stir and bring to a rolling boil. Cover, reduce heat to low and simmer 35-40 minutes until water is absorbed. Remove from heat, remove the bay leaf, and allow the rice to sit for 5 minutes covered. In a separate pan, brown and drain the ground beef, add the celery and allow to cook for another 1-2 minutes. Stir in the crushed tomatoes, chili powder and cayenne. Then gently stir in the rice and 1/4 cup of the cheese. Place the mixture into a 9 or 10 inch square pan and sprinkle the remaining 1/4 cup cheese on top. Bake at 350 degrees uncovered for 30 minutes.

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Nutrition Facts
Serving Size 1 (559g) Recipe makes 4 servings
Calories 489
Calories from Fat 149		(30%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.7g
Cholesterol 84mg		28%
Sodium 645mg		26%
Potassium 1178mg		33%
Total Carbohydrate 54.0g		17%
	Dietary Fiber 6.1g	24%
	Sugars 10.0g
Protein 31.9g		63%
Vitamin A 1284mcg		25%
Vitamin B6 1.1mg		52%
Vitamin B12 2.8mcg		47%
Vitamin C 34mg		57%
Vitamin E 0mcg		3%
Calcium 181mg		18%
Iron 4mg		26%
detailed view... how is this calculated?

Spanish Rice