Warm the olive oil in a large deep skillet or wide pot over medium heat.

Add the ground beef to the skillet and cook for 5–7 minutes, breaking it up with a spoon, until it is browned and no longer pink.

Season the cooked beef with salt, black pepper, garlic powder, onion powder, and paprika, stirring well so the spices coat the meat evenly.

Add the rinsed long-grain white rice to the skillet and stir for about 1 minute so the rice is lightly coated in the beef and seasonings.

Pour in the low-sodium beef broth and stir, scraping the bottom of the pan to loosen any browned bits for extra flavor.

Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet with a lid, and let it simmer for 10 minutes.

After 10 minutes, quickly lift the lid and scatter the broccoli florets evenly over the top of the beef and rice mixture without stirring, then cover again.

Continue to cook on low heat for another 8–10 minutes, or until the rice is tender, most of the liquid is absorbed, and the broccoli is bright green and just tender.

Turn off the heat, remove the lid, and gently fluff the beef, rice, and broccoli together with a fork or spoon so everything is evenly combined.

Sprinkle the shredded cheddar cheese over the hot mixture, drizzle in the milk, and gently stir until the cheese is melted and the dish looks creamy and well mixed.

Taste and adjust the seasoning if needed, then let the Cheesy Beef Broccoli and Rice sit for 2–3 minutes before serving so it can thicken slightly.