Brown the meat: Heat a large, deep skillet over medium-high. Add ground beef, season with a pinch of salt and pepper, and cook, breaking it up, until browned with crispy edges, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
Soften the veggies: Add onion and peppers. Cook, stirring occasionally, until the onions turn translucent and the peppers start to soften with some caramelized spots, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.
Season and toast: Add smoked paprika, oregano, and red pepper flakes. Stir 30 seconds to bloom the spices. Add the uncooked rice and cook 1 minute to lightly toast it—it picks up big flavor here.
Build the sauce: Pour in diced tomatoes with their juices, tomato sauce, Worcestershire, and broth. Stir well, scraping up browned bits from the bottom. Taste and adjust salt now—liquid should taste pleasantly seasoned.
Simmer and steam: Bring to a gentle simmer. Reduce heat to medium-low, cover, and cook 15–18 minutes, stirring once halfway, until rice turns tender and most liquid absorbs. If rice isn’t done, add a splash of broth and cook 2–3 minutes more.
Melt and brighten: Turn off heat. Sprinkle cheese evenly over the top, cover, and let it melt 2–3 minutes. Uncover and stir in a small splash of vinegar to wake up the flavors. Finish with fresh herbs.
Serve: Spoon into bowls and add extra herbs or a dollop of sour cream if you like.
Cut peppers evenly: Similar sizes ensure everything cooks at the same pace.
Taste the broth: Season the liquid before simmering so the rice absorbs flavor.
Keep it at a gentle simmer: Vigorous boiling can scorch the bottom before rice cooks through.
Rest covered: If rice seems slightly firm, turn off heat and rest 5 minutes—steam will finish it.
