Ingredients for 4 servings

½ cup uncooked rice
½ tsp. ground black pepper
½ tsp. minced garlic (1 clove)
1 cup beef broth
1 cup shredded Italian cheese blend
1 lb. extra lean ground beef
1 small yellow onion, chopped
1 tsp. Italian seasoning
1 tsp. salt
1 8 oz. can tomato sauce
1 15 oz. can petite diced tomatoes
2 medium sweet bell peppers, seeded and chopped
2 tbsp. packed brown sugar

Directions

In a large skillet over medium-high heat, break up the beef with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain the excess fat.

Add the rice to the cooked beef. Cook until the rice is golden brown (2-3 minutes), stirring occasionally.

Add the remaining ingredients, except for the cheese. Stir well. Bring to a rolling boil. Reduce the heat to medium low and cover the skillet.

Cook, stirring occasionally, until the liquid is absorbed and the rice is tender. It will take 20-25 minutes for white rice and 40-45 minutes for brown rice.

Top with cheese. Cover the skillet and let it rest for 5 minutes to melt the cheese.