1 lb. Ground beef

2 cups diced bell peppers

½ cup diced yellow onion

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

3 cloves garlic, minced

2 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 tablespoon soy sauce

1 cup uncooked long-grain white rice

1 ½ cups shredded cheddar cheese


In a large pan that has a lid, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat until beef is brown and vegetables soften.

Add garlic. Cook and stir 1 minute longer.

Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.

Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.

Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining ½ cup of cheese. Cover; let stand 3 to 5 minutes or until cheese melts.


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