2cupswater or low-sodium chicken or vegetable broth
2cupsshredded cheddar cheese
Parsley for garnish
Instructions
In a large skillet or dutch oven, over medium heat, cook the ground beef and diced onion until onion starts to soften and the ground beef is almost cooked through.
Stir in the bell peppers, garlic, Italian seasoning, salt, and pepper, cooking for an additional 2 minutes until they start to soften.
Add the diced tomatoes, tomato sauce, Worcestershire sauce, and water/broth, bringing to a boil.
Stir in the rice, cover and reduce to low heat.
Cook for 20 minutes, stirring once, or until the rice is tender.
Remove from the heat and top with the cheddar cheese. Recover and allow the steam to melt the cheese for 3-5 minutes. Garnish with parsley, if desired.
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