Season the ribeye steaks generously with salt and pepper and let them sit.

In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper and sauté until fragrant and soft, about 4-5 minutes.

Add minced garlic and cook for another minute.

Stir in diced tomatoes, rice, paprika, oregano, and broth. Bring to a gentle boil, then reduce the heat, cover, and let it simmer for 15-18 minutes or until the rice is cooked.

While the rice is simmering, heat another skillet over medium-high heat and add more olive oil. Place the seasoned steaks in the pan and cook for about 4-5 minutes per side for medium-rare.

Let the steaks rest for a few minutes. Fluff the tomato rice with a fork and serve each steak on a bed of rice, garnished with fresh parsley.