Sauté the Aromatics: In a spacious skillet or pot, warm up olive oil over medium heat. Introduce the ground beef to the pan, stirring occasionally, and cook until it's fully browned, crumbling it into small bits as it cooks. Stir in the chopped onion and garlic, cooking for 2–3 minutes until the onion is softened and fragrant.

Combine the Ingredients: Stir in the uncooked rice, ensuring it is evenly mixed with the beef and aromatics. Pour in the French onion soup and beef broth, then stir in the dried thyme, Worcestershire sauce, and season with salt and pepper. Stir everything together until fully combined.

Simmer the Dish: Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a gentle cook. Cover the skillet with a lid and let it simmer for 20–25 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Add the Topping (Optional): If using cheese, sprinkle it evenly over the top of the dish once the rice is cooked. Cover the skillet again and let it sit on low heat for 2–3 minutes until the cheese is melted and gooey.

Serve and Garnish: Remove the skillet from the heat and let the dish cool slightly. Garnish with freshly chopped parsley before serving.