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1. In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
3. Next, add the ground beef and ground chicken to the skillet. Use a wooden spoon to break up the meat as it cooks. Cook until the meat is browned and no longer pink, about 7-10 minutes.
4. Once the meat is cooked, drain any excess fat from the skillet.
5. Now, add the diced carrots and celery to the skillet. Stir everything together and let it cook for another 5 minutes until the vegetables start to soften.
6. Pour in the can of diced tomatoes (with their juice), kidney beans, and corn. Stir to combine all the ingredients.
7. Next, add the chicken broth to the mixture.
8. Sprinkle in the dried oregano, basil, and paprika. Season with salt and pepper to taste. Stir everything together and bring the mixture to a gentle simmer.
9. Let it simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
10. Once the soup has simmered and thickened slightly, add the cooked rice to the skillet. Stir well to combine the rice with the meat and vegetable mixture.
11. Let the mixture cook for an additional 5 minutes, allowing the rice to absorb some of the flavors from the soup.
12. At this point, taste the mixture and adjust the seasoning if necessary.
13. Preheat your oven to 350°F (175°C).
14. Grease a large baking dish (about 9×13 inches) with cooking spray or a little olive oil.
15. Pour the rice and meat mixture into the prepared baking dish, spreading it out evenly.
16. Sprinkle the shredded cheese over the top of the casserole.
17. Cover the baking dish with aluminum foil.
18. Place the casserole in the preheated oven and bake for 25-30 minutes.
19. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
20. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

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