Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed brown rice, reduce heat to low, cover, and simmer for 25-30 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 chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Drain any excess fat from the skillet.
Add the diced red bell pepper, frozen peas, ground cumin, smoked paprika, black pepper, and salt to the beef mixture. Stir well and cook for 5 minutes until vegetables are tender.
Stir in the cooked brown rice and soy sauce. Mix thoroughly and cook for an additional 2-3 minutes to combine flavors.
Remove from heat and sprinkle chopped fresh parsley on top before serving.