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Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
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Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
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Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
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Season with one teaspoon of kosher salt and several turns of fresh pepper.
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Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
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Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
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Cover the pan with a lid and reduce the heat down to low.
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Let mixture cook 20-30 minutes, or until rice is tender.
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At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
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One rice is tender, sprinkle the cheese on top.
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Cover the pan with the lid to let the cheese melt.
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Garnish with fresh diced bell peppers and green onions.