In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula until no longer pink. Drain excess fat if necessary.

Add the diced onion and bell pepper to the skillet, cooking for about 3-4 minutes until softened. Incorporate the minced garlic and cook for an additional minute until fragrant.

Stir in the long-grain rice and taco seasoning, mixing until well-coated.

Pour in the beef broth and diced tomatoes with their juices. Bring everything to a boil before reducing the heat to low.

Cover the skillet and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Once the rice is tender, stir in the black beans and corn. Allow it to heat through, about 2-3 minutes.

If using, sprinkle shredded cheese on top and allow it to melt before serving.

Remove from heat, garnish with fresh cilantro, and enjoy your delicious creation!