- Ingredients
- 1 Onion chopped
- ½ Red bell pepper chopped
- ½ Green bell pepper chopped
- ½ Yellow bell pepper chopped
- 2 tsp.Minced garlic
- ½ tsp.Dried oregano
- ½ tsp.Dried basil
- Salt and pepper to taste
- 1 Can diced tomatoes
- 2 C.Beef broth
- ⅔ C.Rice
- 1 ½ C.Shredded cheddar cheese
Directions
Add the ground beef, onion and bell peppers to a skillet over medium high heat on the stove. Cook until the vegetables have softened and the meat is completely browned. Drain any excess fat.
Place the minced garlic, oregano, basil and salt and pepper to taste into the pot and stir to combine, sauteing another 30 seconds.
Stir in the diced tomatoes, beef broth and rice.
Bring the mixture to a light boil, reduce the heat to a simmer and cook covered for 20 minutes.
Sprinkle the cheese on top of the mixture, place the lid back on the pot, and cook until the cheese has melted.
