A hearty one-pan dinner made with seasoned ground beef, tender rice, vegetables, and melted cheese. Ideal for quick weeknight meals.

1 tablespoon olive oil

1 pound lean ground beef

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoon black pepper

1 can (14.5 oz) diced tomatoes

1 1/2 cups low-sodium beef broth

1 cup uncooked white long grain rice

2 tablespoons tomato paste

1 1/2 teaspoons Worcestershire sauce

1 cup shredded Cheddar or Monterey Jack cheese

1 tablespoon chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

1. Heat olive oil in a large skillet over medium heat.

2. Add ground beef and press into a flat layer. Cook undisturbed for 4–5 minutes until browned underneath.

3. Stir in onion, bell pepper, garlic, salt, and pepper. Break up meat and cook until beef is fully cooked and vegetables are softened.

4. Add diced tomatoes, beef broth, rice, tomato paste, and Worcestershire sauce. Bring to a boil.

5. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender.

6. Turn off heat, stir, sprinkle cheese over the top, cover, and let sit until melted.

7. Garnish with parsley and serve hot.

For best results, use a skillet with a tight-fitting lid. Add a splash of broth when reheating to maintain moisture.