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In a large pot set over medium-high heat, add olive oil along with the onion and bell peppers. Cook for 3–4 minutes, or until the peppers start to soften. Add the ground beef and cook until it is no longer pink. Drain the grease from the pot.
Add the chicken bouillon powder, onion powder, garlic powder, salt, black pepper, marinara sauce, drained petite diced tomatoes, and chicken broth. Stir everything together and bring to a gentle simmer.
When the soup is simmering, stir in the instant rice and let it cook for 3–4 minutes. Turn off the heat and let the soup rest for a few minutes to allow the rice to fluff. Serve and enjoy!