Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish (about 9×13 inches) and set it aside.

Step 2:
In a skillet over medium-high heat, brown the ground beef. Break it up with a wooden spoon as it cooks until it’s no longer pink. Drain excess fat if necessary.

Step 3:
Add the diced onion and minced garlic to the skillet with the beef. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.

Step 4:
Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well to coat the beef and onion mixture with spices.

Step 5:
Add the roasted green chiles, salsa, and rice to the skillet. Stir everything together and cook for another 2 minutes to let the flavors meld.

Step 6:
Pour in the beef broth (or water) and bring the mixture to a boil. Lower the heat and let it simmer for about 15–18 minutes until the rice is tender and has absorbed most of the liquid.

Step 7:
Transfer the beef and rice mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Step 8:
Place the dish in the preheated oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.

Step 9:
Remove the dish from the oven and let it cool slightly. Garnish with sliced green onions and additional salsa, if desired.