Rinse 1 cup of basmati rice under cold water. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15–20 minutes until water is absorbed.

Heat a large skillet over medium heat and add a splash of oil. Add 1 cup of diced bell peppers, 1 cup of sliced onions, and 1 cup of sliced mushrooms. Sauté for 5-7 minutes until soft and golden brown.

Add 1 pound of ground beef to the skillet with the vegetables. Increase the heat to medium-high, break apart with a spatula, and cook for 5-7 minutes until browned. Drain excess fat.

Stir in 2 tablespoons of seasoned soy sauce and 1/2 cup of beef broth. Bring to a gentle simmer and let cook for 2-3 minutes.

Add the sautéed vegetables back to the skillet with the beef mixture. Stir thoroughly for 1-2 minutes until well combined.

Sprinkle 1 cup of shredded cheese over the mixture and cover for 1-2 minutes until melted.

Assemble by dividing the cooked rice among 4-6 containers and spooning the beef and cheese mixture on top. Seal and cool before refrigerating.