Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring the beef broth to a boil. Stir in the turmeric and cumin.
Add the rinsed rice to the boiling broth, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced green and red bell peppers, and cook for another 2 minutes until softened.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
Stir in the tomato paste, smoked paprika, black pepper, crushed red pepper flakes, and 1/2 teaspoon salt. Cook for 2 more minutes, mixing well to combine all flavors.
Once the rice is done, fluff it with a fork and season with the remaining 1/2 teaspoon salt.
Serve the seasoned ground beef over the yellow rice, garnished with chopped fresh parsley.