In a large 12-inch skillet over medium heat, cook chopped bacon until the fat has rendered and the protein is crispy. Remove bacon with a slotted spoon and set aside, reserving 15ml of rendered fat in the pan.

Add the ground beef and diced onion to the skillet. Saute until the beef is fully browned and the onions are translucent, ensuring the meat is broken into small crumbles. Drain any excess accumulated lipid.

Incorporate the minced garlic and cook for 60 seconds until aromatic compounds are released.

Add the dry rice, beef broth, tomato paste, Worcestershire sauce, mustard, salt, and pepper. Stir vigorously to ensure the tomato paste is fully incorporated into the liquid.

Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 18 minutes, or until the rice has achieved a tender texture and the liquid is fully absorbed.

Remove the skillet from the heat source. Distribute the shredded cheddar cheese and reserved crispy bacon evenly across the surface.

Replace the lid for 120 seconds to allow the residual heat to melt the cheese. Garnish with sliced green onions and serve immediately.