Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Add diced red bell pepper and zucchini to the skillet and cook for 4 minutes until slightly tender.
Stir in smoked paprika, ground cumin, dried oregano, salt, black pepper, and crushed red pepper flakes, mixing well to combine.
Add rinsed rice to the skillet and stir to coat with the beef and spices.
Pour in gluten-free beef broth and bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer for 15 minutes or until the rice is cooked and liquid is absorbed.
Remove from heat and let it stand covered for 5 minutes.
Fluff the rice with a fork and stir in chopped fresh parsley.
Serve warm.