Ingredients

• 1 pound ground beef
• 1 onion , chopped
• 1 red bell pepper
• 2 cloves garlic
• 1 cup white rice
• 0.5 teaspoons salt
• 0.5 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 , 14.5 ounce
• 1.5 cups lower-sodium beef broth
• 1 , 4 ounce can
• 2 teaspoons Worcestershire sauce
• 1 cup Cheddar or Monterey Jack cheese
• 1 tablespoon green onion or cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground beef, onion, red bell pepper, and garlic in an extra-large tall-sided skillet over medium heat until beef is no longer pink and vegetables are tender, stirring occasionally to break up large chunks of ground beef, about 8 minutes; drain fat.
3. 3 Stir in rice, salt, and cumin. Cook and stir for 1 minute.
4. 4 Stir in tomato paste. Cook and stir for 1 minute.
5. 5 Mix in undrained diced tomatoes, broth, diced chiles, and Worcestershire sauce. Bring to boiling. Reduce heat, cover, and simmer until liquid is reduced and rice is tender, about 20 minutes.
6. 6 Remove skillet from heat. Sprinkle with cheese. Cover and let stand until cheese melts, about 5 minutes.
7. 7 Garnish with green onion.

Nutrition per serving