In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon.

Add the chopped onion, garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.

Stir in the rice, beef broth, salt, black pepper, paprika, and cumin. Bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve warm.