In a pot, bring 4 cups of water to a boil. Add 2 cups of rice and 1 teaspoon of salt. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.

Season the ribeye steak with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat. Add the steak and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

In the same skillet, add sliced bell pepper, onion, and broccoli. Sauté for 5-7 minutes until vegetables are tender.

Fluff the cooked rice with a fork and serve it on plates. Top with sliced steak and sautéed vegetables.