In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When meat is thoroughly cooked, drain excess grease from beef mixture.
Put beef mixture back into pot.
Add in diced tomatoes, chicken (or beef) broth and tomato soup (or tomato sauce).
Give it all a good stir. Then add in rice. Stir again.
Then stir in seasonings; sugar, garlic powder, salt & pepper (to taste).
Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. (The longer it simmers, the thicker it will get.)
Serve with shredded cheddar cheese on top of each serving.
I always say to add salt and pepper to taste because I know salt is a sensitive seasoning for many people. The amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt and pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you.
Feel free to use your favorite ground meat in this. Italian sausage, ground pork or ground turkey will all work in this.
The little bit of sugar in this recipe helps to balance out the acidity of the tomatoes and the tomato soup.
This is a great recipe for leftover cooked rice.
Red pepper or yellow pepper can be substituted for the green pepper.
Generally, 1 cup of uncooked rice will make 3 cups of cooked rice.