My Spanish rice recipe

1 lb rice
32 oz. Container beef broth
2 cups of water
Salt to taste
1 yellow bell pepper
1 green bell pepper
1 red bell peppet
2 red onions
5 lbs hamburger
2 - 29 oz cans tomato sauce
2 -2.25 oz cans black olives chopped
4-14.5 oz cans basil, garlic and oregano flavored diced tomatoes
3 -14.5 oz cans of regular diced tomatoes
Shredded mozzarella cheese
Shredded sharp cheddar cheese
Step 1. In a really big stock pot, add your rice, beef broth, water, and salt to taste. Cook on low with the lid off. Stir occasionally to make sure rice does not such or clump.
Step 2.  While rice is cooking, dice up all of your bell peppers, and onions. Cook your veggies and beef together in a pan our pot big enough to handle all of that.
Drain well. Let sit in strainer for about 5-10 min.
By this time your rice should be done cooking. While the meat us draining add the two cans of tomato sauce to the rice and mix well. Make sure you have your burner in medium heat.
Step 3. Stir the meat mix in with the rice, and mix well, making sure that nothing is sticking to the bottom.
Step 4. Start adding the rest of your ingredients excluding the cheese one can at a time, stirring well between each addition.
Once you've dine this, leave the lid off and allow to simmer for 15 to 20 minutes,  stirring occasionally to make sure nothing sticks.
After it's done simmering, remove from heat and allow to sit for another 5-10 minutes
-NOTE- the more time you take with this recipe, the better the flavors combine and come to life-I recommend starting it the day before you plan on serving it and allowing it to sit over night in the fridge. The longer it sits, the better it tastes.
Final step- get out your favorite casserole dish, and cover the bottom with your mixture. Fill it up about halfway. Then sprinkle with some of your cheese. After that fill it up to the top with your mixture. Cover it completely with cheese. Bake at 350 for 25-35 min. Cheese will be nice and bubbly and brown. Let it sit for about 5 min so you don't get burned.
-MORE NOTES- this recipe makes enough to feed a small army, but it freezes well-some people like to use the Mexican cheese mix, but I don't. The flavor is not that great for this recipe-and finally, do not use plastic anything while cooking this. Stir with a wooden our metal spoon. The plastic flavor will actually transfer itself to the casserole.