Step 1: Heat olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat and set the beef aside.
Step 2: Add the diced onion to the same skillet and cook over medium heat until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Return the cooked ground beef to the skillet. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Step 4: Add the rinsed long-grain white rice, undrained diced tomatoes, and beef broth to the skillet. Stir everything together gently to combine.
Step 5: Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 6: Remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become perfectly fluffy.
Step 7: Fluff the rice with a fork. Garnish with fresh chopped cilantro or parsley, and serve with shredded cheese or a dollop of sour cream, if desired. Enjoy your easy one-pan meal!