In a large skillet, heat 1 tablespoon of oil over medium heat. Once shimmering, add 1 pound of lean ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.

Add 1 finely chopped onion to the skillet with the browned beef and sauté for about 2 minutes until softened. Then, stir in 2 minced garlic cloves, cooking until fragrant for about 30 seconds.

Sprinkle in 1 cup of long-grain rice and sauté for about 2-3 minutes until lightly toasted.

Incorporate 1 diced red bell pepper into the skillet, stirring it in for just 1 minute to soften slightly.

Add in 1 can of black beans, 1 cup of frozen corn, 1 can of diced green chilies, and 1 can of diced tomatoes. Stir to combine all ingredients well.

Sprinkle in 1 teaspoon of cumin, 1 tablespoon of chili powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of cracked black pepper. Mix thoroughly.

Pour in 2 cups of beef broth, stirring to combine all the ingredients before bringing the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for about 20 minutes.

Once the rice is tender, sprinkle 1 cup of grated cheddar cheese over the top. Cover and let sit for about 5 minutes until melted.

Uncover the skillet, allowing steam to escape, and serve your flavorful dish hot. Garnish with fresh cilantro or avocado slices, if desired.