Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with non-stick spray or a bit of oil.

Step 2: Cook the Beef and Vegetables

• Heat a large skillet over medium-high heat. Add the ground beef and cook until it’s browned and no longer pink, about 5-7 minutes. Drain excess fat.
• Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
• Add the diced red and green bell peppers. Cook for an additional 3-4 minutes until the peppers soften.

Step 3: Build the Chili Base

• Stir in the diced tomatoes, kidney beans, tomato sauce, and tomato paste. Mix well to combine.
• Pour in the beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir everything together and let it simmer on medium heat for 10-15 minutes, or until the flavors meld and the sauce thickens slightly.

Step 4: Assemble the Rice Bake

• Spread the cooked rice evenly in the prepared baking dish. Pour the chili mixture over the rice, spreading it evenly with a spatula. Sprinkle chopped green onions over the top.

Step 5: Prepare the Creamy Cheese Topping

• In a medium bowl, combine the sour cream, shredded mozzarella, and cheddar cheese. Add the garlic powder and onion powder, mixing until well combined.
• Spoon the cheese topping evenly over the chili and rice layer. Use the back of a spoon to spread it out smoothly. For an extra spicy kick, add jalapeño slices on top.

Step 6: Bake the Dish

• Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping is melted and bubbly with golden-brown spots.

Step 7: Garnish and Serve

• Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro, additional green onions, or sliced avocado for a fresh touch.