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

In a large skillet over medium heat, add the lean ground beef and chopped onion. Cook for 5-7 minutes until the beef is browned and the onion is tender. Drain excess fat.

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

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

In a large mixing bowl, combine the cooked rice, beef mixture, half of the shredded cheddar cheese, and the prepared sauce. Stir to combine.

Pour the mixture into the greased baking dish and spread evenly.

Sprinkle the remaining shredded cheese over the top. Cover with aluminum foil and bake for 20 minutes.

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

Optional: Broil for an additional 2 minutes for a crispy cheese topping, watching closely.

Let sit for a few minutes before serving. Garnish with parsley if desired.