In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once the oil is shimmering, add the diced yellow onion and red bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
Next, add 1 pound of lean ground beef or ground turkey to the skillet. Cook until the meat is browned, breaking it apart with a spatula, about 5-7 minutes.
Stir in the minced garlic, 4 teaspoons of taco seasoning, 1 teaspoon of fine sea salt, and ½ teaspoon of fresh ground black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant.
Pour in 2 cups of low sodium chicken broth and the undrained can of diced tomatoes and green chiles. Bring everything to a gentle boil, stirring to combine all the flavors.
Stir in 1 cup of uncooked long-grain white rice. Reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Gently fold in the drained and rinsed black beans and 1½ cups of frozen corn kernels. Allow the mixture to heat through for about 3-5 minutes.
Sprinkle 1½ cups of shredded Colby Jack cheese over the top of the mixture. Cover the skillet again and let it sit for an additional 2-3 minutes, or until the cheese is melted and gooey.
Spoon the Cheesy Taco Rice into bowls and garnish with your favorite toppings like diced tomatoes, pico de gallo, sour cream, jalapeños, additional cheese, avocados, or guacamole. Enjoy!
