Brown ground beef in a Dutch oven over medium-high heat, drain if needed. And add onions and cook until they are translucent around 3 minutes.

Then add the diced bell peppers and crushed garlic cloves and cook for another 3-5 minutes. Stirring occasionally.

Next add the diced tomatoes, 2 cups of chicken broth, Worcestershire sauce, hot sauce, brown sugar, basil, oregano, salt, and pepper. Bring to a gentle boil and then reduce the heat to simmer. Cover and then let simmer for around 30 minutes, stirring occasionally.

To make the rice:

First, rinse the rice in a fine-mesh colander. This removes excess starch. In a medium-sized pan bring 2 cups chicken broth to a boil and then add the rice. Return to a gentle boil and then reduce the heat to low, cover the pot, and set a timer for 18 minutes. Don’t lift the lid while the rice is simmering so none of the steam escapes. When the time is up remove the pan from the heat and then let it sit covered for 5 minutes and then fluff.

To serve: Add a serving of rice to each soup bowl and then add a serving of soup over the rice.

Optional: Serve with chopped fresh parsley and red pepper flakes.