Preparation: Take a Dutch oven or any large, deep pot and heat olive oil over a medium-high flame.
Meat & Onion Sauté: Add in the ground meat and chopped onion. Employing a wooden spoon, fragment the meat into small crumbles. Sauté until the meat browns and the onions become tender—this usually takes about 7 minutes.
Seasoning: Sprinkle in Italian seasoning, cumin, salt, black pepper, and minced garlic. Stir for about a minute until the mixture releases an aromatic allure.
Spinach Incorporation: Introduce the drained spinach to the pot. Use a fork to disperse the spinach evenly among the meat.
The Grand Mix: Add diced bell peppers, water, fire-roasted tomatoes, tomato sauce, Worcestershire sauce, and rinsed brown rice. Give it a good stir to combine all the ingredients.
Simmer & Cook: Bring the pot to a boil, then lower the heat and cover. Simmer for 30 minutes. Take off the lid, stir to prevent sticking, and cook for another 10-15 minutes until the rice is tender.
Cheesy Finish: Remove from heat, taste for seasoning adjustments, and sprinkle a generous layer of cheddar and pepper jack cheese on top.
Cover and let it sit for 10 minutes to allow the cheese to melt and flavors to marry.
Notes
Refrigerate: Store any leftovers in an airtight container for up to 4 days.
Reheat: Warm it up in a Dutch oven on medium-low or use a microwave.
Freeze: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
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