Place a large, deep skillet or Dutch oven on the stovetop over medium heat and add the olive oil. When the oil is hot, add the ground meat and cook until browned, breaking it up with a wooden spatula as it cooks.

Add the peppers, onions, and parsley and cook for another 5 minutes, or until the onion is tender.

Stir in the garlic, Ranch Seasoning packet, and Worcestershire sauce, and cook for another minute.

Add the thawed spinach, canned tomatoes and sauce, uncooked rice, and water or beef broth. Stir to evenly combine. Bring the mixture to a boil, then reduce heat to a steady simmer. Cover and cook for 30 minutes.

When the time is up, uncover and stir, and then recover and cook for an additional 10 to 15 minutes, or until the rice is tender. Note: brown rice is always a bit chewier than white rice, but it should be tender, not crunchy.

When the rice is cooked, and all of the excess liquid is gone from the pan, top with cheese. Cover for 5 or 10 minutes until the cheese is melted. If your pan is oven safe, you can place it under the broiler for a minute or two for a golden topping, but this isn’t necessary.

Sprinkle with the chopped parsley and serve warm so you can enjoy the melty cheese topping!