In a medium saucepan, bring 2 cups of water to a boil.
Add 1 cup of long grain white rice to the boiling water, reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and water is absorbed.
While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 1 medium diced onion and sauté for 3 minutes until translucent.
Add 2 cloves minced garlic and cook for 1 minute until fragrant.
Add 1 pound ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 7-8 minutes.
Drain excess fat from the skillet if necessary.
Add 1 medium diced green bell pepper and 1 cup sliced mushrooms to the beef mixture. Cook for 5 minutes until vegetables are tender.
Season the mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon dried oregano. Stir well to combine.
Remove the skillet from heat once the vegetables are tender and the beef is fully cooked.
Fluff the cooked rice with a fork and divide it among four plates.
Top the rice with the ground beef and vegetable mixture.
Garnish each plate with 1/4 cup chopped fresh parsley before serving.