Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, diced green bell pepper, and diced carrot to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Add the ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6-8 minutes.
Stir in the drained diced tomatoes, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes.
Reduce heat to low and simmer the mixture for 5 minutes, stirring occasionally, to allow the flavors to meld.
Fluff the cooked rice with a fork and divide it among four plates.
Spoon the ground beef and vegetable mixture evenly over the rice.
Garnish each serving with chopped fresh parsley and serve immediately.