Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 2-3 minutes until softened.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Add the lean ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Add diced red bell pepper, broccoli florets, and shredded carrots to the beef mixture. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
Stir in soy sauce, Worcestershire sauce, ground black pepper, salt, and smoked paprika. Cook for another 2 minutes to combine flavors.
Remove the skillet from heat and stir in chopped fresh cilantro.
Fluff the cooked brown rice with a fork and divide it evenly among four bowls.
Top each bowl of rice with the beef and vegetable mixture.
Serve immediately.