In a medium saucepan, combine the rinsed brown rice and beef broth. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add the chopped 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, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Stir in the diced red and green bell peppers and cook for 4-5 minutes until slightly tender.
Add the cumin, smoked paprika, black pepper, and salt to the beef mixture. Stir well to combine.
Add the thawed peas and cook for another 2 minutes until heated through.
When the rice is done, fluff it with a fork and transfer it to the skillet with the beef and vegetables.
Stir everything together until evenly combined and heated through, about 2 minutes.
Remove from heat and sprinkle chopped fresh parsley on top before serving.