1-First, mince the garlic and dice the onion and bell peppers. Then, heat the olive oil in a deep skillet over medium heat and cook the ground beef until it’s browned, which takes about 5-7 minutes. Next, add the diced onion, bell peppers, garlic, dried basil, dried oregano, and black pepper; stir and cook until the onions soften, around 5 minutes more.

2-Stir in the diced tomatoes with their juices, uncooked rice, and beef broth. Cover the skillet and bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. After that, turn off the heat and let it rest with the lid on for 5 minutes to finish cooking the rice.

3-While the mixture rests, mix the tomato sauce and Worcestershire sauce in a small bowl. Fluff the rice with a fork and fold in the tomato sauce mixture. Top everything with shredded mozzarella cheese, then cover the skillet again to let the cheese melt from the residual heat. Finally, garnish with chopped parsley if you like, and serve it up hot.