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.

Add the diced onion, red bell pepper, and minced garlic to the skillet with the browned meat. Sauté 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, coating the meat and veggies evenly.

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

Reduce the heat to low and cover the skillet. Let it simmer for about 20 minutes, or until the rice is tender and the liquid is mostly absorbed.

Stir in the frozen corn kernels, allowing them to heat through for about 2 minutes. Then sprinkle shredded cheese on top and cover again until the cheese melts.

Remove from heat and uncover. Serve hot with optional toppings like cilantro, avocado, or sour cream.