Garlic, peppers, and onion prepped. Reserve some of the diced bell peppers to sprinkle on top for garnish if desired.
Saute peppers, onions, and garlic in a splash of olive oil over medium heat in a large skillet.
Once the peppers and onions have started to soften, increase heat to medium high and add the ground beef to the pan, season with salt and pepper.
Once the ground beef is cooked through, drain off excess fat.
Then add the chicken broth, can of diced tomatoes, tomato sauce, and soy sauce. Stir together.
Bring the tomato mixture up to a simmer, then stir in one cup of uncooked rice. Cover the pan with a lid and reduce the heat to low. Let mixture cook 20-30 minutes, or until rice is tender.
At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan. One rice is tender, sprinkle the cheese on top.
Cover the pan with the lid to let the cheese melt.
Spoon onto plates, garnish with fresh diced bell peppers and green onions if desired, serve.