Heat a large cast iron skillet over medium-high heat and cook the ground beef with the diced onion and diced green bell pepper until browned, about 6-8 minutes; drain excess fat (or leave only a thin coating). Visual cue: beef should be no longer pink and vegetables should be softened.

Stir in the minced garlic, garlic powder, onion powder, Worcestershire sauce, salt, and pepper, then cook for 1 minute over medium-high heat, stirring constantly. Visual cue: the garlic should smell fragrant without browning.

Add the long-grain white rice, diced tomatoes, and beef broth, then bring everything to a boil over high heat, about 3-5 minutes. Visual cue: you should see bubbling across the surface of the skillet.

Reduce heat to low, cover, and cook for 20 minutes until the rice is tender and the liquid is absorbed. Visual cue: rice grains should look plump and broth should be mostly gone.

Fluff the mixture with a fork and adjust seasoning with more salt and pepper if needed. Visual cue: the rice should look separated and evenly mixed with the beef.

Sprinkle shredded cheddar over the top, cover the skillet for 1 minute until melted, then garnish with fresh parsley. Visual cue: cheddar should be glossy and fully melted.