Dice the onion into 1/2-inch pieces and the bell pepper, mince the garlic cloves, and measure out the beef stock, rice, tomato paste, and Worcestershire sauce. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the ground beef. Break it up with a wooden spoon as it cooks, stirring occasionally for 4-5 minutes until it loses its pink color and begins to brown. This initial browning builds flavor through the Maillard reaction, which forms the foundation of the dish.

Add the diced onion, bell pepper, minced garlic, salt, and black pepper to the browned beef. Stir well to combine and cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the garlic becomes fragrant. I like to add the garlic at this stage rather than at the start because fresh garlic burns easily and can turn bitter—waiting until the beef is already browned ensures the heat is more gentle and the garlic flavor stays bright and aromatic.

Stir in the tomato paste and Worcestershire sauce, mixing until the beef and vegetables are evenly coated. Pour in the diced tomatoes with their juice, beef stock, and rice, stirring well to combine and break up any clumps of tomato paste. Increase the heat to bring the mixture to a boil, which typically takes 2-3 minutes. Once boiling, immediately reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed almost all the liquid.

Remove the skillet from heat and give it a good stir to break up any clumped rice and distribute the beef evenly. Sprinkle the shredded cheddar cheese over the top of the skillet and cover it again for 2 minutes to allow the residual heat to melt the cheese. I always shred my own cheese from a block rather than using pre-shredded, which melts much more smoothly and creates a silkier texture. Uncover, scatter the fresh parsley over the top, and serve directly from the skillet for a comforting, family-style presentation.