Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.

In a large skillet, cook the lean ground beef and chopped yellow onion over medium-high heat for 7-8 minutes until browned.

Stir in minced garlic and sauté for another 30 seconds. Add chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.

Add uncooked rice, canned diced tomatoes, chopped green chilies, and beef broth. Stir until well combined.

Transfer the beef and rice mixture into the prepared casserole dish and cover tightly with aluminum foil.

Bake for 45-50 minutes, then remove the foil and check for doneness.

If the rice is tender, fluff it with a fork and sprinkle the cheese on top. Bake uncovered for another 8-10 minutes until cheese is melted.

Let the casserole rest for 5-10 minutes before serving.