Brown the ground beef: In a large soup pot over medium-high heat, cook the ground beef with the diced onion until the beef is no longer pink, about 6-8 minutes, breaking it into small crumbles with a spoon.

Drain excess fat: Tilt the pot and spoon off any extra grease so the broth stays clear and the soup doesn't taste greasy.

Add garlic and peppers: Stir in the minced garlic and diced bell peppers, cooking for another 3-4 minutes until the peppers begin to soften and smell sweet.

Pour in tomatoes and broth: Add the diced tomatoes, tomato sauce, and beef broth, stirring to combine everything into a smooth base.

Season the soup: Stir in the soy sauce and rice vinegar mixture, basil, oregano, paprika, salt and pepper, then bring the soup to a gentle boil.

Add the rice: Stir in the uncooked rice, reduce the heat to low, and simmer uncovered for 18-20 minutes, stirring occasionally so the rice doesn't stick to the bottom.

Check the rice: The soup is ready when the rice grains are tender and the broth has thickened slightly; taste a grain to be sure it's fully cooked.

Adjust seasoning: Taste the soup and add more salt and pepper if needed, since the flavors concentrate as the broth reduces during simmering.

Serve and top: Ladle the soup into bowls and top each with shredded cheddar cheese, letting it melt into soft pools before serving.