Cheesy Fiesta Taco Rice Skillet

Heat a large, oven-safe skillet over medium heat.

Add the ground beef, diced onion, and taco seasoning to the skillet. Cook, breaking up the meat, until the beef is browned and the onion is softened.

Stir in the minced garlic and cook for about 30 seconds until fragrant.

Add the rinsed rice, corn, black beans, diced tomatoes with green chiles, tomato sauce, and chicken broth to the skillet.

Stir everything together to combine, then bring the mixture to a simmer.

Cover the skillet with a lid, reduce the heat, and let it cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Remove the skillet from the heat. Stir in about half of the shredded cheese until it's melted and incorporated.

Top the skillet with the remaining shredded cheese.

Place the skillet in the oven for a few minutes to melt the cheese on top. (Oven temperature not specified, a brief broil would work).

Remove from the oven and garnish with fresh cilantro, if desired.

Serve warm with optional toppings like sour cream, taco sauce, lime wedges, and tortilla chips.