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

In a large skillet over medium heat, cook the lean ground beef and diced onion for about 5-6 minutes until the beef is browned and the onion is translucent.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

In a mixing bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth.

In the greased baking dish, combine the cooked rice, beef mixture, and half of the shredded cheddar cheese. Pour the creamy sauce over and mix well.

Sprinkle the remaining cheese evenly over the top, cover tightly with aluminum foil, and bake for 20 minutes.

Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbly.

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

Let cool for a few minutes before serving, and garnish with chopped parsley if desired.