Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• Salt and pepper to taste
• 1 yellow onion, diced
• 1 red bell pepper diced
• 2 garlic cloves, minced
• 1 1/2 cups long grain white rice
• 2 1/2 cups beef broth
• 1 cup tomato sauce
• 1 tbsp Italian seasoning
• 2 cups chopped baby spinach
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Preparation

In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 minutes. Season it with salt and pepper to taste. Add the onion and bell pepper and cook, stirring often, for another 3 minutes. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring, for another minute. Add the beef broth, tomato sauce, and Italian seasoning. Bring the mixture to a simmer, cover, and reduce the heat to medium-low. Cook until almost all of the liquid has been absorbed and the rice is tender, about 15 minutes.
Stir in the baby spinach until it is wilted, about 2 minutes. Stir in half of the mozzarella cheese until it is melted, another minute. Top with the remaining mozzarella and Parmesan cheese. Cover and allow the cheese to melt completely, another minute.
Serve immediately topped with the parsley or store it in the refrigerator for up to 3 days.