Let’s get cooking! Follow these simple steps:

1. In a large pot or Dutch oven, brown the ground beef over medium heat. Break it into crumbles and cook until no longer pink, about 5-7 minutes. Drain excess fat if needed.
2. Add the diced onion and garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
3. Stir in the diced tomatoes, beef broth, paprika, cumin, salt, and pepper. Bring the mixture to a gentle boil.
4. Once boiling, add the rinsed rice to the pot. Stir well, ensuring the rice is evenly distributed.
5. Cover the pot with a lid, reduce the heat to low, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. In the final 5 minutes of cooking, add the frozen peas and diced bell pepper. Stir to combine and allow them to heat through.
7. Once done, fluff the rice with a fork, taste, and adjust seasonings if necessary. Serve hot and enjoy!

This dish takes me back to standing on that wobbly chair next to my dad, stirring away and sharing stories. Don’t rush it—let the flavors meld together, creating a meal that’s more than just ingredients in a pot.