Ground Beef and Rice Skillet

 Ground Beef and Rice Skillet

• 1 pound ground beef

• 1 onion, chopped

• 1 red bell pepper, chopped

• 2 cloves garlic, minced

• 1 cup long grain white rice

• 1/2 teaspoon salt

• 1/2 teaspoon ground cumin

• 2 tablespoons tomato paste

• 1 (14.5 ounce) can diced tomatoes

• 1 1/2 cups lower-sodium beef broth

• 1 (4 ounce can) diced green chiles

• 2 teaspoons Worcestershire sauce

• 1 cup shredded Cheddar or Monterey Jack cheese

• 1 tablespoon chopped green onion or cilantro

Cook ground beef, onion, red bell pepper, and garlic in an extra-large tall-sided skillet over medium heat until beef is no longer pink and vegetables are tender, stirring occasionally to break up large chunks of ground beef, about 8 minutes; drain fat.

Stir in rice, salt, and cumin. Cook and stir for 1 minute.

Stir in tomato paste. Cook and stir for 1 minute.

Mix in undrained diced tomatoes, broth, diced chiles, and Worcestershire sauce. Bring to boiling. Reduce heat, cover, and simmer until liquid is reduced and rice is tender, about 20 minutes.

Remove skillet from heat. Sprinkle with cheese. Cover and let stand until cheese melts, about 5 minutes.

Garnish with green onion.