1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with oil.
2. In a large skillet over medium heat, add olive oil and sauté the chopped onion until it becomes translucent, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat.
4. Stir in the garlic powder, salt, pepper, and paprika, and cook for another minute to let the spices bloom.
5. Add the uncooked rice and beef broth, stirring to combine. Bring the mixture to a simmer and cook for about 10 minutes, or until the rice begins to absorb the broth.
6. Mix in the cream of mushroom soup and half of the cheddar cheese, stirring until well combined.
7. Transfer the mixture to the prepared baking dish and top with the remaining cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

As I make this dish, I always remember how Mama Lou would let me sprinkle the cheese on top, a task I took very seriously as a child. The joy of seeing it melt into gooey perfection was a highlight of my day.