Place a large skillet over medium-high heat. Add olive oil if using. Add ground beef and break it up, browning until no pink remains. Drain excess fat.

Push beef to one side. Add diced onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute.

Add uncooked rice to the skillet, toast for 2 minutes. Stir in oregano, thyme, salt, and pepper.

Pour in beef broth, Worcestershire sauce, and drained diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.

Remove from heat. Stir in heavy cream and half the shredded cheese until melted. Sprinkle remaining cheese on top, cover for 2-3 minutes to melt.

Serve immediately, garnished with parsley if desired.