Heat the olive oil in a large, deep oven-safe skillet (cast iron works beautifully for heat retention) over medium-high heat. Add the ground beef and break it up with a wooden spoon as it cooks. Season the beef lightly with salt and pepper while it browns. Cook until no pink remains, about 6-8 minutes. If you used a fattier ground beef, drain off any excess grease now.

Reduce the heat to medium. Add the chopped onion and the diced bell peppers to the skillet with the beef. Cook, stirring occasionally, until the onions soften and the peppers begin to tenderize, about 5-7 minutes.

Clear a small space in the center of the skillet. Add the tomato paste and the minced garlic. Cook this for about one minute, stirring only the paste and garlic, which helps to deepen their flavors and cook off the tinny taste of the paste. Now, stir the paste and garlic into the beef and pepper mixture.

Pour in the diced tomatoes (undrained), the beef broth, and the Worcestershire sauce. Introduce your flavor profile with the Italian seasoning, salt, black pepper, and optional red pepper flakes. Stir well to combine everything. Bring the mixture to a gentle simmer.

Stir in the uncooked long-grain white rice. Make sure it’s distributed evenly throughout the skillet.

Once the mixture is simmering steadily, cover the skillet tightly with a lid or heavy-duty foil. Reduce the heat to low—this is crucial to prevent the bottom from burning. Let it cook undisturbed for 15 minutes.

After 15 minutes, remove the lid. Stir gently from the bottom up to ensure the rice is fully cooked and no liquid remains. If the rice is still firm, add a splash more broth or water and cover it for another 5 minutes.

Once the rice is tender, turn off the heat. Liberally sprinkle the shredded cheese over the top of the skillet mixture. Place the lid back on for 2-3 minutes, allowing the residual heat to perfectly melt the cheese. Alternatively, broil for 1-2 minutes.

Garnish with fresh parsley for color and serve immediately.