Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and cook for 3-4 minutes until softened and translucent, then add minced garlic and sauté for exactly 30 seconds to avoid burning.

Add ground beef to the skillet, breaking it apart with a wooden spoon as it browns. Cook for 5-7 minutes until fully cooked through with no pink remaining, then drain excess fat if needed.

Stir in tomato paste, paprika, and dried oregano, coating the beef rice mixture evenly. Let these spices bloom for 1-2 minutes to release their essential oils and deepen the flavor profile throughout.

Pour in beef broth, diced tomatoes with their juices, and beef stock, scraping up any browned bits from the skillet bottom. This saucy beef and rice combination should look soupy at this stage—don't worry, the rice will absorb all the liquid.

Stir in uncooked rice, salt, and black pepper, bringing the mixture to a gentle boil. Reduce heat to low, cover with a lid, and simmer for 12-15 minutes until rice is tender and liquid is mostly absorbed.

Remove from heat and stir in frozen peas, mixing gently to distribute them evenly. Let the skillet rest covered for 2 minutes so peas warm through while rice finishes absorbing any remaining moisture.

Taste and adjust seasonings as needed, then garnish generously with fresh chopped parsley before serving hot.