In a large non-stick skillet over medium heat, add the oil; let heat for a minute or two.
Add in chopped onion.
Add in ground beef and increase heat to high.
Add in the garlic, pepper, and mushrooms.
Stir/saute (break up ground beef as you stir).
Add in the bell pepper and Worcestershire sauce.
Continue to stir/saute until the meat is no longer pink.
When the meat is browned, add in the beef broth, mushroom soup, and rice; stir to combine.
Cover and bring to a boil.
Boil for about 5 minutes or until the rice is tender and has absorbed most of the broth; stir occasionally but keep the skillet covered as much as possible.
Add salt to taste.
Sprinkle cheese over the top; cover and cook 1-2 minutes longer or until the cheese melts.