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