Prepare the rice: Start by cooking the long-grain white rice according to package instructions. Set it aside when done. If you’re using brown rice, be sure to account for the extra cooking time.

Sauté the vegetables: In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Toss in the minced garlic and chopped bell pepper, cooking for another 2-3 minutes until fragrant and tender.

Cook the ground beef: Push the vegetables to one side of the skillet, then add the ground beef. Break it up with a spatula, stirring occasionally until it’s browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.

Season the mixture: Once the beef is cooked through, sprinkle in the cumin, paprika, salt, and pepper. Stir to combine, letting the spices bloom in the hot pan for about 1 minute.

Add the tomatoes and broth: Pour in the diced tomatoes and beef broth, bringing the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld together and the broth to reduce slightly.

Combine with rice: Stir in the cooked rice, making sure it’s well incorporated with the beef mixture. Let everything cook for an additional 2-3 minutes, just long enough for the rice to absorb the flavors.

Final taste check: Taste the dish and adjust the seasoning if needed. Add more salt, pepper, or paprika based on your preference.