Brown the Bee. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon as it cooks. Season lightly with salt and pepper. Continue cooking until no pink remains and the beef is browned evenly.

Sauté the Vegetable. Add the diced onion, bell pepper, and minced garlic to the skillet with the beef. Stir frequently and cook for 3–4 minutes, or until the vegetables are soft and fragrant. This step helps build the flavor base of your dish.

Add the Seasoning. Sprinkle in the paprika and oregano, stirring to combine well. Let the spices bloom in the heat for about 30 seconds to release their full aroma.

Incorporate the Rice. Stir in the uncooked rice, ensuring each grain is coated with the flavorful beef mixture. This step helps the rice absorb all the seasonings before it cooks in the broth.

Add Liquids and Tomatoes. Pour in the beef broth and the entire can of diced tomatoes (including the juices). Stir everything together and bring the mixture to a boil.

Simmer Until Tender. Once it begins to boil, reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 18–20 minutes. Do not lift the lid during this time — the trapped steam helps the rice cook evenly.

Fluff and Finish. After 20 minutes, remove the lid and check the rice. It should be tender and most of the liquid absorbed. Fluff with a fork, taste, and adjust seasoning as needed.

Optional Cheese Topping. If using, sprinkle the shredded cheddar cheese over the top of the hot skillet. Cover for 1–2 minutes until the cheese melts beautifully over the beef and rice.

Serve immediately, straight from the skillet, for that cozy, home-cooked feel.