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Preheat oven to 350°F. Gather all ingredients.
Heat oil in a large, enameled skillet with a lid or 12-inch cast-iron skillet over medium-high until shimmering. Add onions and bell pepper; cook, stirring occasionally, until softened and onions are translucent, about 8 minutes.
Add beef, garlic, chili powder, salt, cumin, and pepper; cook, stirring occasionally to break beef into crumbles, until browned and cooked through, about 6 minutes.
Stir in tomatoes, rice, and Worcestershire. Bring to a simmer over medium-high, remove from heat. Cover or tightly wrap with aluminum foil.
Bake in preheated oven until rice is tender and most of liquid is absorbed, 35 to 40 minutes. Garnish with parsley.