Cheesy Taco Rice

Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for 4-5 minutes until softened.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink.
1 pound ground beef
Stir in the garlic and cook for another minute, then add the taco seasoning and stir well to combine.
2 large garlic cloves
¼ cup taco seasoning
Next, stir in the uncooked rice, black beans, sweetcorn, crushed tomatoes, and beef broth. Mix well, bring to a boil, then lower the heat to a gentle simmer.
1 can (14 oz / 400g) black beans
1 can (7 oz / 200g) sweetcorn
1 cup long grain white rice
1 can (14 oz / 400g) crushed tomatoes
2 cups beef broth
Cover and cook for 18-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Once the rice is cooked, sprinkle the shredded cheddar cheese on top. Cover for 2-3 minutes to let the cheese melt.
2 cups cheddar cheese
Top with chopped scallions and fresh cilantro, then serve hot.
2-3 scallions
A handful cilantro