Ingredients
1 pound ground beef
1 medium yellow onion (diced)
1 medium red bell pepper (diced)
3 cloves garlic
1 teaspoon salt
1 teaspoon pepper
10 ounces Rotel (tomatoes with chilies)
1 cup long grained rice
1½ cups beef broth
1 tablespoon Worcestershire sauce
1 cup cheddar cheese (shredded)
Parsley (optional for garnish)
Instructions
In a large skillet, brown ground beef, garlic, salt and pepper over medium heat. Drain and return to the stove at medium heat.
Stir in the onion and red pepper. Cook for another 3 to 4 minutes to soften the onions and peppers.
Add the rice, undrained Rotel, beef broth, and Worcestershire Sauce to the skillet and stir until well combined.
Bring everything to a boil, reduce heat and cover. Simmer for another 20 minutes or until the rice is tender.
Remove from the heat and sprinkle generously with the cheese. Cover the skillet and let the mixture rest for 5 minutes or until the cheese melts and gets nice and gooey.
Garnish with chopped parsley if desired.