Cheesy Taco Rice Skillet

In a large oven-safe skillet over medium heat, add the ground beef and diced onion.

Season with taco seasoning and cook, breaking up the meat, until the beef is browned and the onion is soft.

Lower the heat, add the minced garlic, and cook for another minute until fragrant.

Stir in the rinsed rice, diced tomatoes and green chiles, tomato sauce, and beef broth. Mix until everything is well combined and the rice is submerged.

Bring the mixture to a simmer, then cover with a lid. Reduce heat to medium-low and cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid.

Remove the lid and fluff the rice mixture with a spatula.

Top evenly with the shredded cheddar cheese.

Place the skillet in the oven for about a minute, or under the broiler, just until the cheese is melted and bubbly.

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

Serve warm with tortilla chips, sour cream, taco sauce, and pico de gallo.