Preheat your oven to 350°F.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add ground beef to the skillet, cooking until browned, about 5-7 minutes. Drain excess fat.
In a large mixing bowl, combine the cooked beef mixture, uncooked rice, diced tomatoes (with juice), cream of mushroom soup, beef broth, salt, pepper, paprika, and Italian seasoning. Stir until well combined.
Transfer the mixture to a greased 9x13-inch baking dish. Cover with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 15-20 minutes, or until the rice is tender and the cheese is bubbly.
Let the casserole cool for about 5 minutes before serving.