In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef, cooking until browned, about 7-10 minutes. Mix in finely chopped onions and minced garlic, sauté until the onions are translucent and fragrant, about 3-4 minutes. Drain excess fat.

Reduce heat to low and stir in the uncooked rice, canned tomatoes, and beef broth. Add mixed vegetables and spices. Mix thoroughly and allow to heat through for about 3-5 minutes.

Preheat your oven to 375°F (190°C) and pour the mixture into a greased 9x13-inch casserole dish, spreading it evenly. Cover tightly with aluminum foil.

Bake the covered casserole in the preheated oven for 35-40 minutes until rice is tender and has absorbed most of the liquid.

Carefully remove the foil and sprinkle shredded cheese evenly over the top. Return to the oven uncovered and bake for an additional 5-10 minutes until cheese is melted and golden.

Once done, remove from oven and let it rest for a few minutes. Garnish with chopped parsley or green onions before serving.