Prepare your ingredients by chopping the bell peppers and onions, and mincing the garlic.

In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes).

Add ground meat to the pot, cooking until browned while breaking it apart with a wooden spoon.

Stir in minced garlic, cumin, and oregano, cooking for an additional two minutes until fragrant.

Pour in chicken broth, canned tomatoes, diced bell peppers, uncooked rice, salt, and pepper. Bring to a boil then reduce heat to low; cover and simmer for 20-25 minutes.

Taste and adjust seasoning if needed before serving hot with optional sour cream on top.