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gingerbitch
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Heat olive oil in a large skillet over medium heat.
Add the peppers and onion and cook, stirring occasionally, until softened and browned in spots.
Add the tomato paste, garlic, taco seasoning, and cumin and cook until the garlic is fragrant and the veggies are coated in the tomato paste.
Add the long-grain rice, broth, and tomatoes.
Cover and simmer for 15-18 minutes or until the rice is cooked.
Stir in the black beans and ½ cup of the cheese and cook another couple of minutes until warmed through.
Taste and add salt if needed (about ¼ to ½ teaspoon sea salt).
Cover with the other ½ cup of cheese and broil on high for 2-3 minutes, just until melted.
Top with cilantro, chopped avocado and green onions.