👨‍🍳 Instructions

1. Brown the Meat & Sauté the Veggies

In a large soup pot or Dutch oven, cook the sausage and ground beef over medium heat, breaking it apart as it browns.
Once the meat is mostly browned, add the chopped onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until the vegetables begin to soften.
Reduce the heat to medium-low, then stir in the chopped garlic. Cook for 1 more minute, stirring constantly. Drain any excess fat if needed.

2. Simmer the Broth

Pour in the beef broth, chicken or vegetable broth, and the canned salsa-style tomatoes. Stir to combine.
Bring the soup to a gentle simmer and cook for about 15 minutes, or until the peppers are tender.

3. Add the Rice

Stir in the uncooked rice, making sure it is evenly distributed.
Cover the pot and cook for 5–7 minutes, or until the rice is fully cooked and tender.

4. Season & Serve

Season with kosher salt and freshly ground black pepper to taste.
Ladle into bowls and serve hot.