Instructions

• Heat a large skillet over medium heat. Add 1 lb ground beef, 1/2 onion (diced), and 3 cloves garlic (minced). Cook, breaking the beef into crumbles, until the beef is fully cooked and no longer pink.
• Drain and discard any excess fat from the skillet. Return the skillet to the heat.
• Add 1/2 cup green bell pepper and 1/2 cup red bell pepper to the skillet and cook until the peppers begin to soften, about 2 minutes.
• Stir in 14.5 oz diced tomatoes (with their juices), 3/4 cup white rice, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the skillet, and simmer for about 18 minutes, until the rice is cooked through and the liquid is absorbed.
• Remove the lid, fluff the rice with a fork, then evenly top the mixture with 1 1/2 cups cheese. Cover again and keep over low heat until the cheese melts.
• Sprinkle 1 tbsp parsley over the skillet as a garnish and serve.