One-Skillet Taco Rice with Ground Beef

Method

1. Heat a large deep skillet (at least 12 inches, with a lid) over medium-high heat, no oil needed since the beef will release its own fat.
2. Add the ground beef and break it up with a spatula; cook for 6 to 7 minutes, stirring occasionally, until browned and no longer pink.
3. Drain off all but about 1 tablespoon of the rendered fat, leaving just enough to saute the vegetables.
4. Add the onion and bell pepper to the skillet and cook for 4 minutes, stirring occasionally, until softened.
5. Add garlic and taco seasoning and cook 1 minute, stirring constantly, until fragrant.
6. Stir in the uncooked rice, black beans, diced tomatoes with chiles, beef broth, and salt, scraping up any browned bits from the bottom of the skillet.
7. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and most of the liquid is absorbed.
8. Check the rice for doneness; if it is still firm and liquid remains, cover and cook 3 to 5 more minutes.
9. Remove from heat and sprinkle the shredded cheese evenly over the top. Cover for 2 minutes off heat to let the cheese melt.
10. Top with fresh cilantro and serve with lime wedges for squeezing over the top.