Rinse the brown rice under cold water until the water runs clear. Add the rice to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 35-40 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it apart with a spatula, about 7-8 minutes. Once cooked, remove the beef from the skillet and set aside, draining any excess fat if necessary.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the sliced red bell pepper, chopped zucchini, and sliced mushrooms to the skillet. Season with smoked paprika, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 5-7 minutes.

Return the cooked ground beef to the skillet. Stir in the cooked brown rice and combine all ingredients well. Adjust seasoning with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through.

Serve the Skillet Beef & Vegetables with Brown Rice warm, garnished with fresh herbs if desired.