Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked. Season lightly with salt and pepper, then drain excess fat if necessary.

Push the beef to one side of the skillet. Add the minced garlic to the empty space and sauté for about 1 minute until fragrant (don’t let it burn!).

Sprinkle in the onion powder and Cajun seasoning, stirring to coat the beef evenly in all the spices and garlic.

Pour in the uncooked rice and beef broth. Stir well to combine everything and bring the mixture to a gentle boil.

Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Stir a couple times during cooking to prevent sticking.

Remove from heat. Fold in the grated parmesan and shredded cheddar cheese, stirring until the sauce is thick, creamy, and all the cheese has melted.

Taste and adjust seasoning with extra salt, pepper, or Cajun seasoning as desired. Serve immediately, garnished with extra cheese or chopped parsley if you like.