Heat a large non-stick skillet with a tight-fitting lid over medium-high heat. Add ground beef. Cook and crumble until no longer pink, about 10 minutes.
Drain, then remove from skillet and set aside. Now heat the oil in the skillet. Add onion and bell pepper and cook for 5 to 7 minutes or until onion is tender. Add garlic and cook for 1 minute.
Add rice and sauté for 2 to 3 minutes. Stir in tomato sauce, broth, seasonings (onion flakes through salt) along with the browned ground beef.
Bring mixture to a boil then reduce heat, cover and simmer for 20 to 25 minutes or until liquid is absorbed and rice is cooked, stirring once after 15 minutes. Stir in sliced green onions, serve, and enjoy!