Preheat your oven to 350°F.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Stir in the garlic powder, onion powder, salt, and pepper. Add the uncooked rice, beef broth, cream of mushroom soup, and frozen mixed vegetables. Mix well to combine.

Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for about 15 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.