1 lb ground beef
1 green pepper diced
1 red pepper diced
1 medium onion diced
1 tsp oregano
Salt & pepper
3 cloves garlic minced
2 cups beef broth
1 15 oz can diced tomatoes (petite for regular)
1 8 oz can tomato sauce
1 Tbs balsamic vinegar
1 cup long grain white rice
1-2 cups Colby Monterey Jack cheese
In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
Add in garlic and cook until aromatic, about 1 minutes.
Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
Remove from heat and stir in 1 cup cheese.
Top with remaining cheese and place cover back on to melt.
Serve with chopped parsley if desired.
This article and recipe adapted from this site