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In a large heavy-bottomed pot or skillet, combine the stock, salsa, rice, beans, tomato paste, garlic powder, red pepper flakes, and salt. Place over high heat and bring to a boil. Stir to mix well, then reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, 20 minutes.
Uncover, turn off the heat, and give it another big stir—don't worry if it's a little stuck to the bottom! Taste and add more salt as needed.
Sprinkle the cheese over the top, cover, and let stand for 10 minutes, until the cheese is melted.
Serve directly from the pot and let people add whatever toppings they like!
With Meat
Cook ½ pound ground beef or chorizo, season it with 1 tbsp taco seasoning. Do not drain fat, add the rest of ingredients and proceed as written.