In a large pot or Dutch oven, heat over medium heat, adding the ground beef. Cook for about 5–7 minutes, breaking it apart with a wooden spoon until browned and no longer pink.

Stir in the chopped onion and bell pepper, cooking for about 5 minutes until softened.

Add the minced garlic and sauté for an additional minute until fragrant.

Incorporate the uncooked long-grain rice, undrained diced tomatoes, beef broth, paprika, chili powder, salt, and pepper into the pot. Stir everything together until well combined.

Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for approximately 20 minutes, or until the rice is tender.

After 20 minutes, remove the pot from heat and let it sit, covered, for 5 more minutes. Fluff the rice with a fork and serve hot.