Instructions

• Heat a large skillet over medium heat. Add 1 lb ground beef, 1/2 cup diced onion, and 3 cloves minced garlic. Cook, breaking up the beef, until the beef is fully cooked and no longer pink (about 6–8 minutes).
• Drain and discard any fat from the skillet. Return the skillet to medium heat.
• Add 1/2 cup diced green bell pepper and 1/2 cup diced red bell pepper to the skillet and cook, stirring, until the peppers begin to soften (about 2–3 minutes).
• Stir in 14.5 oz diced tomatoes, 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 to combine and bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the skillet, and simmer for about 18 minutes, or until the rice is cooked through and the liquid is absorbed.
• Remove the lid and fluff the rice with a fork.
• Evenly sprinkle 1 1/2 cups cheese over the top, cover again, and let sit over low heat until the cheese is melted (about 2–3 minutes).
• Sprinkle 1 tbsp parsley over the skillet and serve.