In a large skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic for 2-3 minutes until they're fragrant and the onion is translucent.

Add the ground beef to the skillet, breaking it up with a spoon. Cook for about 5-7 minutes until it's browned and fully cooked through. Drain any excess fat if necessary.

Stir in the diced bell pepper and cook for another 3-4 minutes until softened.

Stir in the rinsed long-grain rice, ensuring it coats well with the beef mixture. Pour in the chicken broth and bring the mixture to a boil.

Add paprika, salt, pepper, and optional chili powder. Reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes or until the rice is fully cooked.

Once cooked, fluff the rice with a fork and serve warm.