Rinse the brown rice under cold water until water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed.
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. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in the diced red bell pepper and broccoli florets. Cook for 4-5 minutes until vegetables are tender-crisp.
Add ground cumin, smoked paprika, black pepper, salt, and crushed red pepper flakes. Stir well to combine.
Pour in the soy sauce and lime juice. Stir and cook for another 2 minutes to blend flavors.
Remove the skillet from heat and stir in the chopped fresh cilantro.
Fluff the cooked brown rice with a fork and divide it evenly among four bowls.
Top each bowl of rice with the beef and vegetable mixture.
Serve immediately.