Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with oil or non-stick spray.

In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a spoon.

Add the chopped onion to the skillet and sauté for about 5 minutes until the onion is soft and translucent.

Stir in the minced garlic, salt, pepper, and smoked paprika. Cook for another 1 minute until fragrant.

In a large mixing bowl, combine the cooked beef mixture, cooked rice, cream of mushroom soup, beef broth, frozen peas and carrots, and 1 cup of the shredded cheddar cheese.

Stir everything together until well combined and the rice is evenly coated with the sauce.

Pour the mixture into the prepared baking dish and spread it into an even layer.

Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbling and the edges are slightly golden.

Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.