• Cook rice via package directions for your preferred method: stovetop, rice cooker, instant pot, etc... Set aside to add to soup at the end.
• While the rice cooks, heat a drizzle of oil in a large pot or dutch-oven over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, using a wooden spoon to "chop" it into crumbles. Drain and set aside.
• Next prep and dice the vegetables. Peel and mince garlic.
• Add 1-2 teaspoons of oil and add onion, bell peppers, and jalapeno. Cook until tender, approx. 5 minutes.
• Add garlic and spices and cook for another minute until fragrant, stirring frequently.
• Next add broth, crushed red tomatoes, tomato sauce, and cooked ground beef. Stir well and bring heat to boil. Then cover and reduce heat to simmer.
• Allow soup to simmer for 15-20 minutes, or until flavors have intensified. Add rice and stir to mix.
• Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole.
• Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite). Leftovers are FANTASTIC and even more flavorful than the first day so I always plan for having a day or two of leftover soup.

SLOW COOKER INSTRUCTIONS

• Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) then refrigerate. We will stir into the soup at the end before serving.
• Cook ground beef until browned and crumbled. Drain.
• Add all the ingredients (except the rice) into the slow cooker. Cover and set to high for 3-4 hours or low for 6-8 hours.
• Ready to eat? Swirl in the cooked rice, portion into bowls and dive in! Enjoy!