Heat a large skillet over medium-high. Add 1 lb lean ground beef and 1 chopped onion. Cook 4–5 minutes, breaking up the beef, until the meat is browned and the onion is softened. Drain any excess grease and return the skillet to the heat.

Add the roughly diced green bell pepper to the skillet and cook 2–3 minutes, until slightly softened.

Stir in 1 cup drained corn, the 15 oz black beans (drained and rinsed), the 10 oz ROTEL (with juices), 2 cups beef broth, 3 tbsp taco seasoning, and 1 cup uncooked jasmine rice. Mix well, scraping up any browned bits from the bottom of the skillet.

Increase heat to high and bring the mixture to a boil.

Once boiling, cover the skillet and reduce the heat to low. Simmer, covered, for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed. Check at 20 minutes and cook a few more minutes if needed.

Remove the skillet from the heat. Evenly sprinkle 1 cup shredded sharp cheddar cheese over the top, replace the lid, and let sit 1–2 minutes until the cheese melts.

Gently fluff the mixture with a fork. Squeeze fresh lime over to taste if desired.

Serve warm, garnished with chopped fresh cilantro, pico de gallo, and sour cream.