Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, 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 stand covered.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the diced onion and cook for 3 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 spoon. Cook until browned and no longer pink, about 6-8 minutes.
Drain any excess fat from the skillet.
Add the diced bell pepper, diced carrot, and sliced mushrooms to the beef. Cook for 5 minutes until the vegetables are tender.
Stir in ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to combine.
Pour in the beef broth, bring to a simmer, and cook for 5 minutes until the liquid reduces slightly.
Fluff the cooked rice with a fork and divide among four plates.
Spoon the ground beef and vegetable mixture over the rice.
Garnish with chopped fresh parsley and serve immediately.