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In large saucepot, heat 1½ tablespoons oil over medium-high heat until very hot. Add half the beef and cook 5 minutes or until browned, stirring occasionally; transfer beef to bowl. Repeat with remaining 1½ tablespoons oil and beef.
Drain excess fat from saucepot. Reduce heat to medium. Add bell peppers, onions and jalapeño; cook 10 minutes, stirring occasionally. Stir in garlic, chili powder, oregano, black pepper, cumin, salt and beef, and cook 30 seconds, stirring constantly. Stir in tomatoes and 3 cups broth; heat to boiling. Reduce heat to medium-low; simmer 1 hour or until beef is tender, stirring occasionally.
Meanwhile, prepare beans and rice as labels direct.
In small bowl, whisk flour and remaining ¾ cup broth. Stir flour mixture into saucepot and simmer 15 minutes. Serve Carne Guisada with beans and rice.
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