Ingredients:

1 pound Italian sausage
1 small onion, finely chopped 1 green pepper, finely chopped 1/2 pound lean ground beef
1 finely chopped red pepper
3 minced garlic cloves
1 can (14.5 ounce) reduced sodium beef broth 4 cups low sodium chicken broth or veggie broth tomatoes in a salsa style
3/4 cup quick cooking rice (I prefer jasmine)
fresh ground black pepper and kosher salt

PREPARATION:

Brown the Italian sausage and ground beef in a heavy stockpot or Dutch oven over medium heat, breaking up as you go.
Add the onions and bell peppers about midway through the browning process, stirring often. Reduce heat to medium low and add minced garlic in the last minute of browning, stirring constantly. Remove any excess grease.
Bring the beef broth, chicken broth, and salsa style tomatoes to a simmer. Simmer for 15 minutes, or until the peppers soften slightly.
Stir in the rice to coat. Cook for 5-7 minutes, or until the rice is soft. Serve as soon as possible for the greatest results. To taste, season with kosher salt and freshly ground black pepper.