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.