In a large pot, heat over medium heat and add 1 lb of your choice of ground meat. Cook for about 5-7 minutes, stirring frequently, until browned. Drain excess fat.

Add 1 medium chopped onion and 3 cups of chopped bell peppers to the pot. Sauté for about 5-7 minutes until the onion is translucent.

Stir in a 15 oz can of diced tomatoes, 4 cups of broth, 2 teaspoon garlic powder, and 1 teaspoon paprika. Add 1 cup rice and season with salt and pepper. Mix well.

Increase the heat until the soup boils, then reduce to low and cover. Simmer for about 30 minutes, stirring occasionally.

After 30 minutes, taste and adjust seasoning if necessary. Serve hot, optionally garnished with cheese or fresh herbs.