Heat a large skillet over medium-high heat. Add ground beef and cook, breaking into crumbles, until no longer pink and reaches an internal temperature of 160°F (71°C), about 5-6 minutes. Drain excess grease if necessary.

Push beef to one side of the skillet. Add diced onion to the cleared space and cook until translucent, 2-3 minutes. Add minced garlic and stir everything together, cooking for 30 seconds until fragrant.

Sprinkle rice, smoked paprika, salt, and pepper over the beef mixture. Stir to coat rice with oil and toast for 1 minute. Pour in beef broth, increase heat to high, and bring to a boil.

Reduce heat to low, cover skillet with a tight-fitting lid, and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.

Fluff rice with a fork. Gently fold in shredded cheddar cheese and thawed peas until cheese melts and peas are heated through. Taste and adjust seasoning.

Spoon into bowls or plates, sprinkle with fresh parsley, and serve immediately.