In a large skillet over medium-high heat add the olive oil, diced peppers and onions. Stir until pieces are coated in oil and allow them to sauté 5 minutes, occasionally stirring. Add the ground beef and cook until no pink is visible within the meat then add the minced garlic and allow it to cook for an additional 30-45 seconds. Drain off any excess grease and season with onion powder, garlic powder, Italian seasoning, salt and black pepper.

Add drained petite diced tomatoes, tomato sauce, instant rice and beef broth. (Follow the rice to water ratio on the box for how much broth to add). Bring to a boil and reduce heat to low, cover and allow to simmer until rice is cooked thoroughly and the broth is absorbed. Serve & enjoy!