In your caldero or large pot, brown ground beef and break into small pieces. Keep fat that is rendered in the pot as no other fats are added to this dish (should be equal to 2-3 tbs of fat). If using any meat other then lean ground beef, remove all fat except 2-3 tbs.
After 3-4 minutes, or until mostly cooked, add onion and red bell pepper. Mix thoroughly and cook until onions are translucent.
Add garlic and sauté until garlic is tender and aromatic.
Add tomato paste, sazón, and sofrito. Mix thoroughly.
Add rice.
Allow flavors to develop by cooking on low for 1-3 minutes. Rice will be more aromatic and slightly golden.
Add water and beef broth. Mix thoroughly (Be sure to remove any glaze from the bottom of the pot)
Boil on high until rice and water are level. Mix, cover with lid, and bring heat to low.
Cook for 10 minutes, then mix the rice. Cook covered for another 10-15 minutes, or until fully tender. *Do not open the rice anymore after the first mixing as it needs the steam to fully cook*
Serve warm on its own, or with any sides such as a salad or Red Beans (Habichuelas Rojos)