In a large skillet, heat a dash of oil over medium-high heat. Add the ground beef to the hot skillet, breaking it apart with a spatula. Cook for about 5 minutes, stirring occasionally until the beef is fully browned and no longer pink.

Once the beef is browned, add chopped onion and diced bell peppers to the skillet. Sauté for about 3-4 minutes until the veggies soften and the onion becomes translucent. Stir in minced garlic and continue cooking for another minute.

Stir in the rice, ensuring it’s well mixed with the beef and veggies. Pour in the broth and tomato sauce, followed by cumin and paprika. Bring to a vigorous boil while stirring gently.

Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Allow it to simmer for about 20 minutes, or until the rice is tender and the liquid has mostly absorbed.

After 20 minutes, remove the skillet from the heat. Let it sit, covered, for a few minutes. Fluff the rice with a fork and garnish with fresh herbs before serving.