In large saucepan or Dutch oven over medium heat, cook and crumble beef, green peppers, onions and Worcestershire sauce until no longer pink; drain.
Add tomato sauce, undrained tomatoes and beef broth; bring to a boil, stirring frequently. Reduce heat; cover and simmer 30 minutes, stirring occasionally.
Meanwhile, prepare rice according to package directions. Add to soup and continue cooking until heated through; add additional water, if needed, to reach desired consistency.
Season with desired amount of chili powder; salt and pepper to taste.