Warm the Skillet: Add olive oil to a large skillet and heat it over medium.

Cook the Beef: Add the ground beef to the skillet and cook until it turns brown, using a spoon to crumble it as it cooks. Season with salt and pepper to taste. Once browned, remove the beef from the pan and set it aside.

Cook the Aromatics: In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.

Sauté the Garlic: Add the minced garlic to the skillet and cook for about a minute, or until it becomes fragrant.

Add Rice: Stir in the uncooked rice and cook for 1-2 minutes, letting it absorb some of the flavors.

Add Liquids and Seasonings: Pour in the beef broth and diced tomatoes (with their juice). Add the paprika, oregano, and a pinch of salt and pepper. Stir to combine.

Add Ground Beef: Return the browned ground beef to the skillet and mix well.

Simmer the Rice: Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover and cook for 18-20 minutes, or until the rice is fully cooked and the liquid has been absorbed. Stir occasionally to keep it from sticking.

Top with Cheese: If desired, sprinkle the shredded cheddar cheese over the skillet.

Melt the Cheese: Cover the skillet again and let the cheese melt for 2-3 minutes before serving.

Garnish and Enjoy: Serve hot, garnished with fresh herbs if desired.