Stovetop Instructions

In a large pot, heat olive oil over medium heat. Add the ground beef to the pot and cook ground beef for 10 minutes until brown and no longer pink.

Once the beef has cooked, add the onion and garlic to the pot. Sauté for 2 minutes.

Once the onions and garlic have sautéed, add bell peppers, tomatoes, water, broth, dried spices and rice. Stir together.

Cover the pot and turn the heat to high. Bring the soup to a boil, stirring every few minutes to prevent the rice from sticking. It should take about 10 minutes to come to a boil.

When the soup has reached a boil, remove the cover and reduce the heat to medium. Cook uncovered for 2 minutes.

Once cooked, remove the soup from the heat and let it sit uncovered for 10 minutes. The rice will continue to cook slightly in the pot when taken off the heat.

Remove the bay leaf. Serve with Parmesan cheese and fresh parsley.

Note: The rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.

Instant Pot Instructions:

Set the instant pot to Sauté for 15 minutes. Heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.

Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 mins.

Add all remaining ingredients and stir together. Make sure to scrape up any browned bits from the bottom of the IP so you don’t get a burn notice.

Cover the instant pot and set to Sealing, High Pressure for 2 minutes.

It will take about 8-10 minutes for your IP to come to pressure. Once cooked, quick release the pressure. Remove bay leaf before serving.

Serve with parmesan cheese and fresh parsley.

Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.

Crockpot Instructions:

In a pan, heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.

Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 mins.

Once onions/garlic have sautéed, add the beef/garlic/onion mixture to the crockpot.

Add all remaining ingredients to the crockpot and stir together.

Cook on low for 6 hours or high for 4 hours. (All slow cookers are different, check yours to make sure the rice isn’t over cooking!) Remove bay leaf before serving.

Serve with parmesan cheese and fresh parsley.

Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.

Slow Cooker Note: To avoid over-cooked rice, you can reduce the amount of water in this recipe by 1 cup, and cook your rice on the side. Stir in cooked rice when the soup has finished cooking