breaking it apart as it cooks.Cook for 5-7 minutes or until browned. Drain excess fat if necessary.Sauté the VegetablesAdd diced onion and bell pepper to the skillet.Sauté for 3-4 minutes until softened.Stir in minced garlic and cook for 1 minute.Season with salt and pepper.Add Liquids and SeasoningPour in the undrained diced tomatoes and chicken broth.Stir well to combine.Incorporate Rice and Worcestershire SauceAdd the rice and Worcestershire sauce.Stir to ensure the rice is fully submerged.SimmerBring the mixture to a boil.Reduce heat to low, cover, and simmer for 18-20 minutes.Check that the rice is tender and most of the liquid is absorbed.Add Cheesy GoodnessSprinkle shredded Cheddar cheese evenly on top.Cover the skillet and let the cheese melt for 2-3 minutes.Garnish and ServeRemove from heat and garnish with fresh parsley if desired.Serve hot for a comforting, flavor-packed meal!Notes:Rice Tip: Use long-grain white rice for the best texture. Avoid instant rice as it can become
