Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large skillet over medium heat, brown the lean ground beef and diced onion for 6-8 minutes until the beef is cooked through and onions are soft.

Stir in minced garlic and sauté for 30 seconds until fragrant.

In a separate bowl, whisk together cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth, then add it to the skillet and stir to combine.

In the greased baking dish, combine cooked rice with beef mixture and fold in half of the cheddar cheese.

Spread the mixture evenly in the baking dish and top with the remaining cheddar cheese.

Cover with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes uncovered until cheese is golden and bubbly.

Optionally, broil on high for 2 minutes for an extra crispy cheese topping, watching closely to prevent burning.

Garnish with chopped parsley before serving.