Preheat a large skillet over medium-high heat until shimmering, then add ground beef. Cook until browned and crisp bits form, about 5–7 minutes. Transfer excess fat.

Add onion and bell peppers, cooking until soft and fragrant, about 4–5 minutes. Stir in minced garlic and cook 1 minute until golden aroma fills kitchen.

Stir in rice, tomato paste, smoked paprika, chili powder, salt, and pepper until grains are coated in the glossy, seasoned mixture.

Pour in beef broth, scraping any flavorful bits from the bottom. Bring to a gentle boil, then reduce heat, cover, and simmer 18–20 minutes until rice is tender.

Fluff rice gently with a fork, stir in reserved beef juices for extra flavor, then transfer to plates.

Optional: Top with shredded cheese for an extra creamy finish.