Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
Cook the beef:
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Add the diced onion and garlic to the skillet, cooking until softened (about 2–3 minutes). Season with salt, pepper, and paprika (if using).
Prepare the rice mixture:
In a large bowl, combine the uncooked rice, beef broth, cream of mushroom soup, drained diced tomatoes, Worcestershire sauce, and 1/2 cup of the shredded cheddar cheese. Mix well.
Assemble the casserole:
Stir the cooked ground beef mixture into the rice mixture.
Pour everything into the prepared casserole dish, spreading it out evenly.
Bake:
Cover the casserole dish with foil and bake for 50–60 minutes, or until the rice is tender.
Add the cheese topping:
Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve:
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
