Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a bit of butter.

In a large skillet over medium heat, cook the ground beef and diced onion together until the meat is browned and the onion is soft, about 7–8 minutes. Drain any excess fat to avoid a greasy casserole.

Stir in minced garlic, garlic powder, smoked paprika, onion powder, salt, and pepper. Let it cook for another minute until fragrant.

In a large mixing bowl, combine the beef mixture with uncooked rice, beef broth, cream of mushroom soup, and 1 cup of shredded cheddar cheese. Stir well until everything is evenly distributed.

Pour the mixture evenly into the prepared baking dish. Spread it out so the rice is submerged in the liquid. Top with the remaining 1½ cups of shredded cheddar, covering the surface.

Cover the dish tightly with foil and bake for 35 minutes. This allows the rice to absorb the liquid and cook evenly.

Remove the foil and continue baking for 10–15 minutes, until the cheese is bubbly, golden, and the edges are lightly crisped.

Let the casserole rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.