In a large heavy-bottomed pot, over medium heat, add the ground beef. Cook until it’s browned, breaking it apart with a spoon. Drain any excess fat if necessary.

Add the diced onion and green bell pepper to the pot with the beef. Cook for about 3-4 minutes, or until the vegetables are tender. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the rice and cook for 2-3 minutes, allowing it to toast slightly in the pot.

In a mixing bowl, combine the tomato sauce, beef broth, ketchup, Worcestershire sauce, brown sugar, mustard, chili powder, and salt and pepper. Mix well to combine.

Pour the sauce mixture over the beef and rice in the pot. Stir well to ensure that the rice is evenly distributed.

Increase the heat to high until the mixture comes to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked through and has absorbed most of the liquid.

Once the rice is fully cooked, remove the pot from heat. Sprinkle the shredded cheddar cheese on top and cover the pot for a few minutes until the cheese melts.

Fluff the rice with a fork and garnish with freshly chopped parsley before serving.