If you want to add bell pepper, small dice and set it aside.

Heat one tablespoon of butter in a large pot over medium heat. Add the beef to pot and brown. Pour the cooked meat into a strainer to drain any excess liquid.  Set aside.

Add the chicken broth and water to the pot. Add the rice, spinach, tomatoes, carrots, and one tablespoon of butter. Bring the broth to a boil, then reduce the heat to a simmer. Simmer for 12-15 minutes or until rice has cooked and vegetables have softened.

Add the beef to the pot and stir until combined.

Divide the mixture into even portions in airtight containers. Top each serving with shredded cheese.

Reheat. To reheat this dish, pour the contents into a small pot. Stir to combine. Add a splash of chicken bone broth for moisture. Serve in a bowl topped with shredded cheddar cheese.