Step 1

Brown the ground beef and onions in a large skillet by cooking over medium high heat for 4-5 minutes. Once done, drain any excess grease.

Step 2

Add the green bell pepper, corn, black beans, ROTEL, broth, taco seasoning, and rice to the skillet and mix well. Turn the heat to high and bring to a boil, then cover and reduce the heat to low. Simmer for 20-25 minutes or until the rice is tender.

Step 3

Remove from the heat, then sprinkle the cheddar cheese over the top. Place the lid back on for 1-2 minutes or until the cheese melts.

Step 4

Garnish with your choice of fresh chopped cilantro, pico de gallo, sour cream, and fresh lime. Serve warm and enjoy!