Ingredients & Directions

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

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.

Recipe provided by The Wholesome Dish