Heat a drizzle of oil in a large skillet over medium-high. Add ground beef and cook, breaking into crumbles, until browned and no longer pink, about 5–7 minutes.

Add chopped onion and minced garlic. Cook until onions are translucent and garlic is fragrant, about 2–3 minutes. Stir in sliced mushrooms and sauté until golden, about 4 minutes.

Stir in soy sauce, Worcestershire sauce, dried thyme, and freshly ground black pepper. Cook for another minute, coating beef and mushrooms in the savory blend.

Add long-grain rice to the skillet, stirring to coat the grains for about 1 minute.

Pour in hot beef broth, scraping up any browned bits. Increase heat to bring the mixture to a gentle boil, about 2 minutes.

Reduce heat to low, cover the skillet, and let rice cook undisturbed for 18–20 minutes, until tender and liquid is absorbed.

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

Optional: Sprinkle chopped fresh parsley for a bright finish.