In a large skillet, brown onion, garlic, and peppers in olive oil for about 3-5 minutes or until soft.

Push cooked veggies to the side and add the ground beef.

Cook beef until cooked through about 6-7 minutes. Salt and pepper beef as it cooks. Drain and grease and return to the stove at medium heat.

Add the beef broth, rice, cumin, undrained Rotel, and Worcestershire Sauce to the skillet and stir until well combined.

Bring everything to a boil, reduce heat and cover. Simmer for another 20 minutes or until the rice is tender.

Remove from the heat and sprinkle generously with the cheese. Cover the skillet and let the mixture rest for 5 minutes or until the cheese melts and gets nice and gooey.

Garnish with chopped parsley if desired.