In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3–4 minutes until the onions become soft and translucent.

Add 1 pound of ground beef to the skillet, breaking it apart. Cook for approximately 5–7 minutes until the beef is browned and no longer pink. Season with salt, pepper, and 1 teaspoon of smoked paprika.

Stir in 1 cup of long-grain white rice, mixing thoroughly to combine all ingredients.

Pour in 2 cups of beef broth, bringing the mixture to a rolling boil. Reduce the heat to low, cover, and let it simmer for about 15–18 minutes.

Stir in ½ cup of heavy cream and 3 tablespoons of unsalted butter until well combined.

Gradually add 1 cup of shredded sharp cheddar cheese, stirring continuously until melted. Adjust seasoning with salt and pepper as needed.

Remove the skillet from heat and let it sit for a few minutes. Garnish with sliced green onions before serving.