Heat a large skillet over medium-high heat, then add a drizzle of olive oil. Once sizzling, toss in the lean ground beef. Cook for about 5-7 minutes, stirring occasionally, until the meat is well-browned and no longer pink.

Next, add the diced onion, red bell pepper, and minced garlic to the skillet with the browned meat. Sauté everything together for about 4-5 minutes, until the veggies become tender.

Sprinkle the taco seasoning over the mixture in the skillet. Stir thoroughly for about 1-2 minutes, allowing the seasoning to coat the meat and veggies evenly.

Pour in the uncooked rice, black beans, salsa, and low-sodium chicken broth. Stir everything together until well combined. Raise the heat and bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer for about 20 minutes, or until the rice is tender.

After the rice is cooked, stir in the frozen corn kernels and allow them to heat through for about 2 minutes. Sprinkle a layer of shredded cheese on top.

Remove the skillet from heat and uncover it. Serve hot, with optional toppings like fresh cilantro or avocado slices.