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 the heat to low, cover, and simmer for 40 minutes or 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 diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in the diced red bell pepper and broccoli florets. Cook for 4-5 minutes until vegetables are tender-crisp.
Add ground cumin, smoked paprika, black pepper, salt, and crushed red pepper flakes to the skillet. Stir well to combine.
Pour in the soy sauce and lime juice. Stir and cook for an additional 2 minutes to blend flavors.
Fluff the cooked brown rice with a fork and divide it evenly among four bowls.
Top each bowl of rice with the beef and vegetable mixture.
Garnish each bowl with chopped fresh cilantro before serving.