In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.

Stir in the honey, chili powder, smoked paprika, cumin, salt, and black pepper. Mix well to coat the beef and vegetables.

Add the uncooked rice, black beans, diced tomatoes (with their juices), and beef broth to the skillet. Stir to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.

Garnish with chopped fresh cilantro if desired.