In a large ovenproof skillet over medium-high heat, brown the ground meat.
Add chopped onion and bell peppers to skillet, stir, then sauté until tender, about 4-5 minutes.
Add in and stir together diced tomatoes, tomato sauce, and Worcestershire sauce.
Stir in the uncooked rice, making sure it’s evenly distributed in the skillet, then pour in the chicken broth.
Season with garlic powder, Italian seasoning, salt, pepper, cumin, and paprika. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 15 minutes.
Remove the lid, scrape up any rice that has stuck to the skillet, then cover it again and simmer until the rice is fully cooked, about an additional 10 minutes. Remove pot from stovetop heat. Carefully taste then adjust the seasoning based on your preferences.
Turn on the oven broiler, then sprinkle shredded cheddar cheese on top. Transfer the pot to the oven under the oven broiler and broil until the cheese is golden and bubbling, about 1-2 minutes.