Gather all ingredients. Dice the onion and red, green, and yellow bell peppers into bite-sized pieces. Mince garlic cloves if not pre-prepared.

Heat a large skillet over medium-high heat. Add ground beef, chopped onion, and bell peppers. Cook, stirring frequently, for about 5–7 minutes until the beef is browned and the vegetables are softened. Drain excess fat, if necessary.

Stir in minced garlic, dried oregano, dried basil, salt, and pepper. Sauté for 30 seconds to enhance the flavors.

Stir in diced tomatoes (including juices) and beef broth. Add rice and mix well to ensure it’s submerged in the liquid.

Bring the mixture to a light boil. Reduce heat to a simmer, cover the skillet, and cook for 20 minutes, allowing the rice to absorb the liquid and cook until tender.

Check that the rice is fully cooked. Sprinkle 1 cup of shredded cheddar cheese evenly over the skillet. Cover again and let the cheese melt for 2–3 minutes.

Spoon portions onto plates or bowls. Optionally pair with a green salad or crusty bread for a complete meal. Serve hot and enjoy!