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leighannwich
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Heat a large, deep skillet over medium-high heat.
Add the ground beef, onion, jalapeno (if using), salt, and pepper, and brown the ground beef until fully cooked and no longer pink and the onions are softened.
Drain any excess grease if needed.
Stir in taco seasoning and garlic powder.
Pour in the tomato sauce, canned diced tomatoes, and beef broth.
Add the uncooked rice, stirring so the rice is fully submerged.
Bring the mixture to a gentle boil, then reduce heat to low.
Cover and let cook for 18–20 minutes (longer if using brown rice).
Check periodically to ensure the skillet doesn’t run dry. Add a splash more broth if needed.
Once the rice is tender, sprinkle shredded cheese on top.
Cover for another minute or two, until cheese melts.
Sprinkle with chopped cilantro.
Serve with sour cream or Mexican crema, hot sauce, salsa or pico de Gallo, and even guacamole.