In a medium saucepan, combine the rinsed brown rice and beef broth. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and diced bell pepper to the skillet and cook for another 2 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Stir in the ground cumin, smoked paprika, black pepper, and salt. Mix well to combine.
Add the frozen peas to the beef mixture and cook for 2-3 minutes until heated through.
When the rice is done, fluff it with a fork and add it to the skillet with the beef and vegetables.
Gently stir everything together until well combined and heated through.
Remove from heat and stir in the chopped fresh parsley.
Serve hot.