Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is translucent. Drain any excess fat if necessary.

Stir the uncooked rice into the skillet with the beef. Pour in the beef broth and add the can of cream of mushroom soup. Season with salt, black pepper, and paprika. Stir to combine.

Bring the mixture to a boil, then reduce heat and simmer gently for 5 minutes to let the rice start absorbing liquid.

Transfer the mixture to the prepared baking dish and cover tightly with aluminum foil. Bake for 25 minutes.

Remove the foil. Sprinkle the shredded cheddar evenly over the top. Return the dish to the oven and bake uncovered for 10 to 15 minutes, until the cheese is melted and bubbling.

Let the casserole rest for 5 minutes before sprinkling with fresh parsley and serving warm.