Preheat oven to 425°F. Process the onion, red bell pepper, parsley, and garlic until very finely chopped. Transfer to a fine mesh strainer and squeeze out as much liquid as possible.
Combine the strained vegetable mixture with the ground beef, paprika in oil, salt, black pepper, tomato paste, and oil. Mix well directly in the pan.
Spread the meat mixture evenly on a half sheet pan to about a half inch thick. Using a knife or bench scraper, cut into strips about 1½ inches wide, then score crosswise to form portions.
Set the elevated wire rack over the meat and arrange the red peppers, Anaheim peppers, jalapeños, tomatoes on the vine, and quartered onions on top. Drizzle the vegetables with olive oil and sprinkle with salt.
Bake in the preheated oven for 15 minutes, check, then bake about 7 minutes more, until the kebabs are cooked through. Broil up to 5 minutes for extra color if desired, watching closely.
For the rice, combine the washed basmati rice, water, olive oil, and salt in a nonstick pot. Stir and bring to a boil uncovered.
When the water drops to the level of the rice, cover, reduce the heat to low, and simmer for about 10 minutes.
Turn off the heat and let the rice rest, covered, for 5 minutes, then fluff it. Plate everything on a platter and serve.
Cook it hands-free.
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