Beef and Bell Pepper Skillet

We are so blessed to have approximately 1/3 of a cow in our freezer. My brother likes to tease me that it is most definitely the back end of the cow but it is actually in the form of ground beef, roasts, steaks, and all kinds of goodness. Since I have this extensive amount of meat to use, I've been looking for some new ways to use it. I've made this dish a few times and it's quite a hit with Bobby (my red-headed, pale skinned husband who likes to think he was born on the wrong side of the border :).

1 lb. ground beef 

1/2 onion, chopped

1 clove garlic, pressed

2 cups beef broth

1 1/3 cups white rice, uncooked 

1 can (10 oz.) diced tomatoes and green chiles, undrained

1 each green and yellow pepper, cut into thin strips, then halved

1 cup  shredded cheddar cheese

pepper to taste 

 

Bring broth to boil in small pot. Add rice, cover and reduce heat to low. Cook approximately 15 min or until rice is tender. 
Meanwhile, brown meat with chopped onion and garlic in large skillet. Drain grease.
Stir in tomatoes and peppers. Cover and reduce heat to low for 5 min. Add rice and stir.
Top rice mixture with cheese; cover for 2 to 3 min. or until melted.