2 Tbsp. olive oil
1 lb. lean ground beef
1 medium yellow onion, diced
3 bell peppers, seeded and diced large
2 cloves garlic, minced
14 oz. can diced tomatoes with juice
14 oz. can broth (chicken or beef)
8 oz. can tomato sauce ( I had to use tomato soup)
2 tsp beef or chicken bouillon
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 cup white long grain rice, uncooked
1 1/2 cups shredded cheddar cheese
In a large skillet, add olive oil. When the oil is hot, add the ground beef and cook 5-7 minutes, breaking into small pieces to brown.
When browned add onions, bell peppers, and garlic. Stir to combine. Once peppers begin to soften and the onions are translucent, remove and drain off grease.
Return to stove. stir in tomatoes, broth, sauce, bouillon, Worcestershire sauce and Italian seasoning.
Bring mixture to a boil. Stir in long grain rice. Return liquid to a boil, then reduce to low. Cover and simmer for 25+ minutes.
Remove from heat, stir to fluff up rice. Sprinkle with cheddar cheese and replace lid. Allow to rest, covered for 10 minutes.