Mexican Ground Beef and Rice Skillet

Steps

1. Add one tablespoon of cooking oil and one tablespoon of butter to a deep skillet over medium-high heat.
2. Dice the green pepper and onion. Add them to the skillet and sauté until softened, seasoning with salt and black pepper as needed.
3. Add two teaspoons of minced garlic to the skillet and stir for one minute to release its aroma.
4. Add the ground beef to the skillet and brown it until no longer pink, using a meat chopper if necessary.
5. Once browned, use paper towels to remove any excess grease from the meat.
6. Stir in the taco seasoning (or homemade blend) to coat the ground beef and vegetables.
7. Add 1/4 cup of beef broth, one can of diced tomatoes (including juice), and one can of whole kernel corn. Stir well.
8. Pour in one cup of uncooked long grain white rice. Add two and a half cups of beef broth and stir to combine.
9. Place the skillet on high heat and bring the mixture to a boil, then reduce the heat to medium-low.
10. Cover the skillet and cook for 20 to 25 minutes until the rice is cooked through and tender. Keep an eye on the liquid level and add more broth if needed.
11. After cooking time has elapsed, remove the lid and turn off the burner.
12. Stir in one to two cups of shredded cheese, cover the skillet again, and let it sit until the cheese is melted and flavors are absorbed.
13. Garnish with fresh parsley or cilantro before serving.