What You’ll Need:
01 – 450 g minced beef
02 – 1 onion, chopped finely
03 – 2 chopped bell peppers
04 – 3 minced garlic cloves
05 – 1 teaspoon ground pepper
06 – 1 tablespoon Worcestershire sauce
07 – 0.5 teaspoon salt
08 – 1 tablespoon Italian-style herbs
09 – 425 g can of diced tomatoes
10 – 425 g canned beef broth (low sodium)
11 – 75 g shredded cheddar
12 – 180 g uncooked long-grain rice
13 – 75 g shredded mozzarella cheese
Steps to Follow:
01 – Warm up a big skillet over medium heat. Toss in the ground beef and cook while breaking it apart until it’s almost fully browned.
02 – Mix in the bell peppers and onions. Let them cook for 5 to 10 minutes or until they’re starting to turn soft.
03 – Add the garlic and stir for about 1 or 2 minutes until it smells fragrant.
04 – Add Worcestershire sauce, Italian seasoning, salt, black pepper, the broth, diced tomatoes, and rice. Stir until everything’s combined.
05 – Turn the heat up to make it boil. Once boiling, cover it, lower the heat, and let it simmer for 20 minutes. Stir once halfway through, and wait until the rice is soft.
06 – Pull off the lid and mix in half the mozzarella and cheddar. Stir until it melts nicely into the mix.
07 – Spread the rest of the cheese on top. Cover it to melt the cheese, or stick the pan under a grill if it’s oven-friendly for quicker melting. Serve up right away.
# Additional Notes:
01 – Shredding your own cheese makes it melt better and keeps it creamy.
