Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.

Add ground beef and cook, stirring occasionally, until browned and no longer pink, about 5 minutes. Drain excess fat if desired.

Stir in chopped onion and minced garlic, cooking until softened and fragrant, about 2 minutes. Add sliced mushrooms and sauté until golden brown, about 4 minutes.

Stir in tomato paste, soy sauce, Worcestershire sauce, and dried thyme; cook 1 minute, stirring to bloom flavors and deepen color.

Pour in rice and beef broth, stirring gently to combine. Increase heat to high until mixture boils, about 3 minutes.

Cover skillet, reduce heat to low, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.

Remove skillet from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork before serving.

Optional: Garnish with chopped fresh parsley for added color and freshness.