Heat a large, deep skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into small crumbles, until browned; drain excess fat if needed.

Add the diced onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Stir in the uncooked rice, diced tomatoes with their juices, beef broth, Italian seasoning, paprika, salt, and black pepper. Mix well so the rice is distributed through the beef and liquid.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18 to 22 minutes, stirring once or twice to help prevent sticking, until the rice is tender and most of the liquid is absorbed.

Stir in the frozen peas during the final 3 to 5 minutes of cooking, if using. Replace the lid and let them heat through while the rice finishes.

Remove the skillet from the heat and let it stand covered for 5 minutes. Fluff the rice gently with a fork, then top with parsley and optional cheddar; cover briefly until the cheese melts.