Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and diced red bell pepper to the skillet and cook for another 2 minutes, stirring frequently.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Stir in the cumin, smoked paprika, black pepper, and salt. Mix well to evenly coat the beef and vegetables.
Add the frozen peas and cook for 2-3 minutes until heated through.
Pour the soy sauce over the beef mixture and stir well to combine. Cook for an additional 1 minute.
Fluff the cooked brown rice with a fork and add it to the skillet with the beef mixture. Stir thoroughly to combine all ingredients.
Remove from heat and sprinkle chopped fresh parsley on top before serving.