Dice 1 cup of bell pepper into small, even pieces.

Heat a large skillet over medium-high heat.

Add 1 lb ground beef to the hot skillet. Season it with 1 tsp garlic powder and 1 tsp onion powder.

Add 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat the beef evenly.

Break up the beef with a spatula. Cook until browned and fully cooked through, about 5–6 minutes.

Add the diced bell pepper and 2 cups cooked white rice to the skillet.

Stir the mixture and cook for 3–5 minutes, until the rice is hot and lightly toasted in spots.

Push the beef and rice mixture to the sides of the skillet. Leave an empty space in the center.

Crack 2 eggs into the empty space. Scramble the eggs until just set.

Fold the scrambled eggs into the beef and rice mixture. Serve immediately.

Drizzle each serving with hot sauce, if desired.