Begin by preparing the rice according to package instructions. While the rice cooks, you can start on the beef to optimize your time.

In a large skillet over medium heat, add the ground beef. Cook, stirring occasionally, until it's browned and cooked through, about 5-7 minutes. Drain any excess fat.

Mix in the diced onion and minced garlic, cooking until the onion becomes translucent—about 3 minutes.

Sprinkle in the chili powder, cumin, salt, and pepper, stirring well to evenly coat the beef and let the spices bloom for about 1 minute.

Add the canned diced tomatoes and kidney beans to the skillet. Pour in the beef broth, and stir everything together. Bring it to a simmer, then reduce the heat to low. Let it cook for another 10 minutes to let the flavors meld.

Once the mixture has thickened, fluff the cooked rice and serve the chili beef over it. Top with your choice of shredded cheese, sour cream, or any other toppings you love!