Rinse the white 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 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add diced onion to the skillet and sauté for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
Add diced red bell pepper, zucchini, and sliced mushrooms to the beef. Cook for 5-6 minutes until vegetables are tender.
Stir in ground cumin, smoked paprika, dried oregano, crushed red pepper flakes, salt, and black pepper. Cook for another 2 minutes to combine flavors.
Fluff the cooked rice with a fork and divide it among four plates.
Spoon the seasoned ground beef and vegetable mixture over the rice.
Garnish each serving with chopped fresh parsley and serve immediately.