Step 1: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
Step 2: Add the diced onion and bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables have softened and the onion is translucent.
Step 3: Stir in the minced garlic, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
Step 4: Add the uncooked rice to the pan. Stir constantly for 2 minutes to toast the rice slightly and coat it with the seasonings and beef fat.
Step 5: Pour in the beef broth and bring the mixture to a boil. Use your spoon to scrape any browned bits from the bottom of the pan.
Step 6: Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Step 7: Remove from heat and let the skillet sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve.