Heat olive oil in a large pot over medium-high heat. Add onion, bell peppers. Saute for 5 minutes, stirring occasionally, until softened and translucent.
Add garlic and cook for 30 seconds, stirring constantly.
Add ground beef, chili powder, salt, ground cumin, black pepper, garlic powder, onion powder, paprika, and dried oregano.
Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is browned.
Add diced tomatoes, tomato sauce, broth, and uncooked rice. Stir and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes.
Remove from heat and serve in bowls. Garnish with chopped cilantro.
Notes
Is the soup too thick? Feel free to thin it out at the end with more broth or water. You could also use only half of the rice to give it a thinner consistency.
Don't have white rice? You can replace it with brown rice, quinoa or barley instead. Keep in mind that cook times will vary depending on the grain.
Slow cooker and Instant Pot instructions are located in the recipe post above.