Spicy Rice Soup

Brown the ground beef in a large pot over medium-high heat, breaking it apart with a spoon as it cooks until no pink remains, about 5 minutes.

Add the minced garlic to the browned beef and stir for about 1 minute until fragrant.

Pour in the water and add the beef bouillon cubes, stirring until the cubes dissolve completely.

Add the canned diced tomatoes with peppers to the pot, including all the liquid, and stir to combine.

Bring the mixture to a boil over medium-high heat.

Add the frozen corn, frozen peas, and fast cooking rice to the pot and stir well.

Reduce heat to medium and simmer for about 5-7 minutes until the rice is tender and the vegetables are heated through.

Taste the soup and adjust seasoning with salt and pepper as needed, then serve hot.