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In a large, deep skillet or Dutch oven, cook the ground beef over medium heat until browned and cooked through, breaking it up with a spatula as it cooks. Drain any excess fat.
Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes.
Stir in the uncooked rice, diced tomatoes (with their juice), beef broth, oregano, smoked paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the lid and stir in the frozen peas and carrots mix. Replace the lid and continue to cook for an additional 2-3 minutes, or until the vegetables are heated through.
Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top. Cover the skillet and let it sit for 2-3 minutes, or until the cheese has melted.
Fluff the rice with a fork and garnish with chopped fresh parsley before serving.