For the white rice, rinse the rice with cold water until it runs clear.
In a pot over medium-high heat, bring 4 cups of water to a boil. Add the rinsed rice, olive oil, and salt. Stir well. Once it starts bubbling again, reduce the heat to low and cover tightly for 13 minutes.
After 13 minutes, keep it covered for another 5 to 10 minutes with the lid on. Then fluff the rice with a fork and set it aside.
For the steak and peppers sauce, heat olive oil in a saucepan. Add the diced bell peppers and sauté for about 3 minutes until they soften slightly. Then add the garlic and sauté for another minute.
Add the steak cubes along with cumin, paprika, ginger, onion powder, turmeric, black pepper, and salt. Mix well and cook until the meat is browned.
Stir in the tomato sauce and Italian dressing. Taste and adjust the seasoning as needed.
Add the diced tomatoes, parsley, and cilantro. Let the tomatoes soften for 1 to 2 minutes. Give it a final mix and remove from heat.
Mix the white rice into the sauce until well coated. Serve warm and enjoy your flavorful rainbow rice!