Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and beef broth. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat olive oil in a large skillet over medium-high heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the lean ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the diced bell pepper and chopped broccoli florets. Cook for 4-5 minutes until the vegetables are tender-crisp.
Add the ground cumin, smoked paprika, black pepper, and salt to the beef and vegetable mixture. Stir well to combine.
When the rice is done, fluff it with a fork and add it to the skillet with the beef and vegetables. Stir to combine all ingredients evenly.
Cook for an additional 2 minutes, stirring occasionally, to allow flavors to meld.
Remove from heat and stir in the chopped fresh parsley.
Serve warm.