Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up into small pieces with a spoon or spatula. Let it cook until it's browned and fully cooked through. Make sure to drain any excess fat if you’re using a fattier beef, but leave a little behind to add flavor to the dish.

Once the beef is browned, toss in the diced onion, bell pepper, and garlic. Sauté everything together for about 3-4 minutes, or until the veggies are softened and fragrant. I love how the bell peppers add a bit of sweetness to the savory beef.

Now, add the rice to the skillet, stirring it in to coat it with all those delicious flavors. Then pour in the diced tomatoes (with their juices), beef broth, oregano, paprika, salt, and pepper. Stir everything together and bring the mixture to a simmer.

Cover the skillet and let everything simmer on low for about 20 minutes, or until the rice is tender and the liquid has been absorbed. If you’re using brown rice, it may take a little longer, so check the package instructions for cook times and adjust as needed.

Once the rice is cooked through and everything is nice and hot, sprinkle some shredded cheese on top and let it melt. You can use any cheese you like—cheddar is always a good choice, but I’ve also used mozzarella for a gooey, stretchy effect. Once the cheese has melted, serve up a hearty portion of this delicious skillet meal!