1. Preheat oven to 425° F.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat. When the pan is skillet is hot, add the oil and swirl to coat the pan, then add the onion and beef. If you are making the vegetarian version, only add onions. Cook, breaking up the meat, until the onion is soft and meat is browned, 5-7 minutes.

3. Add the garlic, oregano, cumin, and season with salt and pepper to taste. Cook, stirring occasionally, about 3 minutes. Push the mixture to one side of the skillet to make room for the rice.

4. Add rice and cook, stirring occasionally, until it is lightly toasted and golden, about 1-2 minutes. Add the tomato paste and combine the beef and onion mixture with the rice. Cook until dark red, about 1 minute.

5. Add diced tomatoes with their liquid, 1 ½ cups of water, and bay leaf. Bring to a boil, then reduce heat to low. Cover and cook until most of the liquid has been absorbed, about 15 minutes.

6. Remove skillet from heat and discard the bay leaf. Stir in the beans (two cans if making it vegetarian) and sprinkle the cheese over the top. Place in the preheated oven and bake until the cheese is melted and golden, about 10 minutes.

7. Top with any optional toppings before serving.