1.5 lb ground beef

1 yellow onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

14 oz can diced tomatoes

1 ½ cups beef broth

1 cup long grain rice

2 tablespoons Worcestershire sauce

1 cup shredded Cheddar cheese

1 teaspoon salt

1 teaspoon pepper

Parsley for garnish (optional)

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Cook the Ground Beef: In a large skillet, heat a bit of oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Add Vegetables and Garlic: Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables are softened.
Add the Rice and Liquids: Stir in the diced tomatoes (with their juices), beef broth, Worcestershire sauce, salt, and pepper. Add the rice and stir everything together to combine.
Simmer the Rice: Bring the mixture to a simmer. Once it’s simmering, cover the skillet and reduce the heat to low. Let it cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Add Cheese: Once the rice is cooked, sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 2-3 minutes to allow the cheese to melt.
Garnish and Serve: Garnish with freshly chopped parsley, if desired, and serve hot.

For more vegetables, try adding corn, peas, or zucchini to the mix.

If you like it spicy, add red pepper flakes or diced jalapeños to the skillet.

You can substitute mozzarella, Monterey Jack, or pepper jack cheese for a different flavor.

Use lean ground turkey or chicken for a lighter version of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.