Step 1: Brown the Meat

• Cook the ground beef: Heat olive oil in a large, deep skillet or pot over medium heat. Add the ground beef (or turkey) and cook for about 5-7 minutes until browned. Break up the meat with a spoon as it cooks. Drain any excess fat and set the meat aside.

Step 2: Sauté the Vegetables

• Cook the onions, garlic, and bell peppers: In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute.

Step 3: Add the Rice and Spices

• Toast the rice: Stir the uncooked rice into the pot with the vegetables, allowing it to toast for 1-2 minutes.
• Add spices: Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Mix well to coat the rice and vegetables with the spices.

Step 4: Add the Liquid and Beans

• Combine broth, tomatoes, and beans: Pour in the chicken broth, diced tomatoes (with their juices), and black beans. Stir everything together to combine.

Step 5: Simmer the Casserole

• Cook the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Step 6: Add the Cheese and Bake

• Top with cheese: Preheat your oven to 375°F (190°C). Once the rice is fully cooked, stir in the browned ground beef. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
• Bake: Transfer the pot (if oven-safe) to the oven and bake uncovered for 5-10 minutes, or until the cheese is melted and bubbly.

Step 7: Serve and Garnish

• Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with optional toppings like sour cream, sliced avocado, and lime wedges.