Rinse the 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 it sit covered for 5 minutes.
While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
Stir in the diced red bell pepper, zucchini, and carrots. Cook for 5 minutes until vegetables are tender but still crisp.
Add the ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir well to combine and cook for another 2 minutes to allow flavors to meld.
Fluff the cooked rice with a fork and divide it onto four plates.
Spoon the seasoned ground beef and vegetable mixture over the rice.
Garnish each serving with chopped fresh parsley and serve immediately.