In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.

Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, stirring occasionally.

Stir in the mixed vegetables and allow them to soften slightly for about 3 minutes.

Pour in the diced tomatoes along with their juices.

Add the beef broth to the pot, stirring everything together.

Sprinkle in salt, pepper, paprika, and thyme.

Stir in the uncooked rice, ensuring it is evenly distributed.

Bring the mixture to a boil, then reduce to a simmer and cover. Cook for about 20 minutes until the rice is tender and the liquid is absorbed.

Let the dish sit for a few minutes after cooking to allow the flavors to develop.