Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the pot and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
Stir in the rinsed rice, beef broth, diced tomatoes with their juice, frozen peas and carrots, salt, black pepper, paprika, and dried oregano.
Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid.
Simmer gently for 20 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and serve warm.