In a large skillet, brown the ground beef over medium heat, breaking it into small pieces with a spatula as it cooks. Ensure it’s fully cooked and no longer pink.

Once the beef is browned, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, usually around 3 to 5 minutes.

Stir in the diced tomatoes (with their juice), beef broth, cooked rice, salt, pepper, and Italian seasoning. Mix well to combine all ingredients evenly.

Bring the mixture to a simmer, allowing it to cook for about 10 to 15 minutes.

Serve the hot dish in bowls, garnished with fresh herbs like parsley or basil if desired.