Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Drain excess fat from the skillet.
Stir in uncooked rice, beef broth, water, frozen peas and carrots, diced tomatoes with their juice, salt, black pepper, and Italian seasoning.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 20-25 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork before serving or transferring to freezer-safe containers.
To freeze: Allow the meal to cool completely, then portion into airtight freezer-safe containers or bags. Label with the date.
To reheat: Thaw overnight in the refrigerator and reheat in a microwave or on the stovetop until heated through.