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In a large pot, heat 2 tablespoons of the olive oil over medium-high. Add the diced onions (2) and diced bell peppers (3) and sauté until very and starting to brown, stirring occasionally, about 10-12 minutes. (You might need to work in batches)
Add the ground beef (1 - 1½ lbs.), fresh chopped parsley (¼ cup), dried oregano (1 teaspoon), and fresh chopped mint (2 tablespoons), if using. Cook until beef is fully cooked.
Pour in the wine (½ cup), and scrape up any browned bits from the bottom of the pan (if not using, just skip it entirely).
Pour in the chicken broth (6 cups), crushed tomatoes (15 oz.) and MSG (⅛ tsp). Bring to a boil.
Turn heat down to low, stir in the rice (1 cup), cover, and cook until rice is done, about 20 minutes (depending on type of rice used, see notes).
Turn off heat. Stir in remaining 2 tablespoons of olive oil. Season to taste and serve with oyster crackers or Mexican cheese, if desired.
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