Place beef, onion, bell pepper, garlic, salt, and pepper in a large pot or deep 12-inch skillet; cook over medium-high heat until the beef is crumbled and no longer pink.

Stir in beef broth, diced tomatoes, white rice, tomato paste, Worcestershire sauce, and frozen vegetables. Bring to a boil.

Cover and reduce heat to medium-low. Cook 12-15 minutes or until rice is tender and liquid is absorbed.

Sprinkle with cheese and parsley, as desired.