Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and 1 diced bell pepper, cooking for about 5 minutes until softened.

Add 1 pound of ground beef, breaking it apart as it cooks for 8–10 minutes until browned. Drain excess fat if needed.

Stir in 1 can of diced tomatoes, 1 cup of white rice, 2 teaspoons cumin, 1 tablespoon chili powder, and 2 minced garlic cloves. Mix well for about 2 minutes.

Pour in 2 cups of broth and bring to a simmer, then cover the skillet and reduce heat to low. Cook for 20 minutes.

Let it rest for about 5 minutes after cooking, then fluff rice with a fork and serve hot.