1-First, heat 1 tablespoon of olive oil in a heavy, thick skillet or Dutch oven over medium heat.

2-Add 1 diced yellow onion, 2 diced bell peppers, and 1 clove of minced garlic, along with 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon freshly cracked black pepper. Cook until the onions are soft, stirring occasionally to blend the flavors.

3-Start by browning 1/2 pound of ground beef over medium heat until it’s fully cooked, which should take about 5-7 minutes.

4-Stir in 1 15-ounce can of diced tomatoes with juices, 1 cup of uncooked long grain white rice, and 1.5 cups of beef broth. Cover the skillet, bring it to a boil, then reduce to a low simmer for 15 minutes to cook the rice thoroughly.

5-Turn off the heat and let the mixture rest with the lid on for 5 minutes to let everything settle.

6-Meanwhile, combine 1 8-ounce can of tomato sauce with 1 teaspoon Worcestershire sauce in a separate bowl.

7-Fluff the rice and vegetables with a fork, pour the tomato sauce mixture over the top, and sprinkle with 1 cup shredded mozzarella cheese. Cover and let the cheese melt from the residual heat for a couple of minutes.

8-Optionally, garnish with 1 tablespoon chopped parsley before serving to add a fresh pop of color and flavor.