In a large skillet over medium-high heat, heat oil. Add carrots, green pepper, onion, and garlic. Cook, stirring frequently, until onions have become translucent, about 5 minutes. Add pasta rice and tomato paste and cook, stirring, until pasta looks toasted, 2 to 3 minutes.
Pour in beef broth and diced tomatoes, and season with cumin, oregano, salt and black pepper. Bring to a boil. Cover and reduce heat to low.
Simmer until pasta rice is cooked through and liquid is absorbed, stirring occasionally, about 10 to 12 minutes. Remove from heat, stir in coriander and serve.