Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef or turkey and cook for 5–7 minutes, breaking it into small pieces, until no longer pink; drain excess fat if necessary.

Add the diced onion and bell peppers to the browned meat. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid cooking it too long so it does not become bitter.

Add the undrained diced tomatoes, tomato sauce, broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Stir thoroughly to combine the sauce and seasonings.

Stir in the uncooked long-grain white rice and bring the mixture to a gentle boil. Make sure the rice is distributed throughout the liquid rather than sitting in one clump.

Reduce the heat to low, cover the skillet tightly, and simmer for 18–22 minutes, or until the rice is tender. Stir once or twice if needed, but keep the pan covered as much as possible so the steam remains inside.

Remove the skillet from the heat and let it stand, covered, for 5 minutes. Taste the mixture and adjust the salt or pepper before serving.

Sprinkle the shredded cheese over the top, cover for 1–2 minutes until melted, and finish with chopped parsley. Serve hot directly from the skillet.