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1
Bring the water to a boil with a teaspoon of salt in a large saucepan.
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2
Add rice, cover and lower heat.
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3
Simmer until rice is tender and water has been absorbed, about 40 minutes.
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4
Meanwhile, heat two tablespoons of the oil in a heavy skillet.
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5
Add the onions and cook until lightly browned.
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6
When the rice has finished cooking, add it and mix with the onions.
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7
Season with salt and pepper.
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8
Mix about one-fourth of the rice mixture with the ground beef and set aside.
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9
Spread the remaining rice mixture in a baking dish at least two inches deep.
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10
Heat the remaining oil in a skillet.
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11
Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole.
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12
Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
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13
Add the tomatoes and bouillon to the pan.
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14
Bring to a simmer and season with remaining cumin and salt and pepper.
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15
Spoon over the meat.
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16
Cover with shaved Parmesan cheese and bread crumbs.
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17
Shortly before serving, preheat oven to 350 degrees.
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18
Place the casserole in the oven and bake about 20 minutes, until heated through.
