Brown meat:Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
Add remaining ingredients:Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
Cook:Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
Serve:Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.
Rice: You'll need to use a parboiled rice that cooks in around 15 minutes for the recipe to cook in the time stated (check your rice package and you should find the cooking time there). And please don't pre-cook the rice! That's right, the rice can go in uncooked! If you pre-cook it, the entire dish will turn into soup. So, don't 😉Spiciness: This is how I make the dish for my 2 and 4 year old kids. If you're not making this for kids (or have older kids), you can add some zing and heat by using chili powder along with the taco seasoning, and stirring through some lime juice after cooking.Taco seasoning: I always make my own, click here for my recipe!Black beans: I always cook my own in my instant pot - it's super easy and SO much cheaper! Click here for my recipe.Don't skip the browning step: I know it can be tempting to skip this step to save time, but you'll miss out on a lot of flavor if you don't brown the meat and onions.Switch up the meat: You can use ground turkey instead of ground beef, if you prefer.Please note: If you need this to be gluten free, make sure to check all your ingredients are labelled "gluten free".