In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 diced onion and 3 minced garlic cloves, cooking for about 3-4 minutes.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for approximately 5-7 minutes until browned.

Stir in 1 cup of diced bell peppers, 1 can of diced tomatoes (with juice), and 1 cup of uncooked rice, then add 1 teaspoon of cumin, 1 tablespoon of chili powder, and salt and pepper to taste.

Pour in 2 cups of beef broth, bring to a gentle boil, reduce heat to low, cover, and let it simmer for 20-25 minutes.

Once cooked, fluff the rice with a fork, adjusting the seasoning if necessary and serve hot garnished with fresh cilantro or lime wedges.