In a large 12” cast iron skillet (or other skillet) over medium heat, brown the ground beef, onion and pepper together until the beef is no longer pink and the vegetables start to soften. Drain off any fat.
Add the tomatoes, uncooked rice, chili powder, worcestershire sauce, garlic, salt and pepper. Stir well.
Cover the cast iron skillet (or other oven proof skillet or baking pan) with an oven-safe lid or with aluminum foil.
Preheat the oven to 375ºF. Bake covered for 35-45 minutes or until the rice is tender.
Use a fork to fluff the rice. Sprinkle with shredded cheddar cheese, if desired.
Serve. Store any leftovers in an airtight container.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making about 5 cups, with 1 serving being 1 cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**