1-First, mince the garlic and dice the onion and bell peppers to get everything ready.

2-Heat 1 tablespoon of olive oil in a deep skillet over medium heat, then add 1/2 pound of ground beef and cook until fully browned, stirring to break it apart.

3-Next, add the diced onion, bell peppers, minced garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper; cook and stir until the onions soften, which takes a few minutes.

4-Stir in the 1 (15 oz) can of diced tomatoes with their juices, 1 cup uncooked long grain white rice, and 1.5 cups beef broth. Cover the skillet and bring it to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes.

5-Turn off the heat and let it rest covered for 5 minutes. Meanwhile, mix the 1 (8 oz) can of tomato sauce with 1 teaspoon Worcestershire sauce in a separate bowl.

6-After resting, fluff the rice with a fork and gently fold in the ingredients. Pour the tomato sauce mixture over the rice, sprinkle with 1 cup shredded mozzarella cheese, cover, and let it sit so the cheese melts.

7-Finally, garnish with 1 tablespoon chopped parsley if desired before serving. For added ease, check out our Onion and Pepper Kielbasa with Rice recipe for more skillet ideas.