In a large pot over medium heat, add 1 pound of ground meat. Cook for about 5-7 minutes, stirring frequently until browned and cooked through. Drain excess fat, leaving a bit for flavor.

Stir in 1 cup of diced bell peppers into the pot with the browned meat. Sauté for 3-5 minutes until softened.

Pour in 1 can (14.5 oz) diced tomatoes along with 4 cups of broth. Stir to combine and bring to a gentle boil.

Reduce heat and add 1 cup of cooked rice. Allow to simmer uncovered for about 15 minutes.

Season to taste with spices like oregano, basil, and paprika. Simmer for another 5 minutes before serving.