Preheat the oven to 375°F (190°C).

In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat.

Add the meat and cook until browned on all sides, about 5-7 minutes.

Remove the meat from the pot and set aside.

In the same pot, add the onions and garlic and cook until soft and translucent, about 5 minutes.

Add the bell peppers, tomatoes, paprika, and cumin to the pot and stir to combine.

Add the rice to the pot and stir to combine.

Pour the broth over the rice and vegetables, and add the browned meat back into the pot.

Season with salt and pepper to taste and stir to combine.

Cover the pot with a lid and transfer to the preheated oven.

Bake for 45-50 minutes, or until the rice is cooked and the liquid has been absorbed.

Remove from the oven and let sit for 5 minutes before serving.