Preheat the oven to 350°F.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the uncooked rice, diced tomatoes (with juice), cream of mushroom soup, beef broth, salt, black pepper, paprika, and Italian seasoning. Mix well to combine all ingredients.

Transfer the mixture to a greased 9x13-inch baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.

Let the casserole cool for about 5 minutes before serving.