Heat the olive oil in a large skillet, then add the beef, onion, pepper and garlic and cook until the beef is no longer pink.
Stir in the tomatoes and water, then add the rice.
Add the chili powder, paprika, parsley, Worcestershire sauce, salt and pepper and stir.
Bring to a simmer, then turn on medium low and place a lid on the pan. Simmer for 20 minutes. Check occasionally and add a little more water if needed.
When the rice is tender, remove the lid and continue to simmer until most of the liquid has evaporated.
Sprinkle with the cheese, place the lid back on the pan and remove from the heat.