Start by dicing one yellow onion and a red bell pepper, then mincing two cloves of garlic. Set all these aromatic ingredients aside.

Heat a large skillet over medium heat for about 2 minutes, then add one pound of ground beef. Cook until browned, about 5-7 minutes. Season with salt and pepper.

Add diced onion, bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes until softened.

Stir in diced tomatoes, beef broth, long-grain rice, and Worcestershire sauce. Increase heat to bring to a boil, allowing flavors to meld.

Reduce heat to low, cover, and let simmer for 18-20 minutes. Check occasionally until rice is tender and absorbs liquid.

Sprinkle shredded cheese over the top, cover and let sit for 2-3 minutes to melt.

Stir gently, garnish with parsley, and serve hot.