In a large skillet, brown ground beef with olive oil, garlic, onion and bell peppers. Drain grease and return beef and onion back into the pan.
Stir in broth, tomatoes, tomato sauce, bouillon, Worcestershire sauce and italian seasoning. Bring to a boil.
Stir in uncooked rice. Return to a boil, then reduce heat to low.
Cover and cook for 25 minutes, simmering until the rice is tender.
Remove skillet from heat, sprinkle with cheese. Replace lid. Serve when cheese is melted.
Notes
To freeze: Prepare as you normally would. Let cool. Place in freezer safe container and wrap tightly. To serve: thaw in the fridge overnight, then just re-heat!