Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
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 if necessary.
Stir in the frozen mixed vegetables, diced tomatoes with their juice, tomato sauce, and beef broth.
Add the dried Italian seasoning, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low.
Add the rice to the skillet and stir well.
Cover and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
Remove from heat and let cool completely.
Divide the cooled mixture into freezer-safe containers or bags, label with the date, and freeze.
To reheat, thaw overnight in the refrigerator and warm in a skillet over medium heat or microwave until heated through.