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 25 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute 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.
Stir in the diced bell pepper and broccoli florets. Cook for 5 minutes until vegetables are tender but still crisp.
Add the ground cumin, smoked paprika, black pepper, and salt to the beef and vegetable mixture. Stir well to combine.
Pour in the low sodium soy sauce and cook for an additional 2 minutes, stirring frequently.
Fluff the cooked brown rice with a fork and add it to the skillet. Stir everything together until well combined and heated through.
Remove from heat and sprinkle chopped fresh parsley on top before serving.