Step 1: Cook the Ground Beef

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat from the pan.

Step 2: Add the Vegetables and Spices

5. Stir in the diced red bell pepper, cooking for another 2-3 minutes until it starts to soften.
6. Mix in the black beans, corn, and diced tomatoes with green chilies (including the juices).
7. Add the chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, and pepper. Stir well to combine.

Step 3: Add the Rice and Broth

8. Pour in the uncooked rice and stir to evenly distribute.
9. Add the beef broth and bring the mixture to a boil, stirring occasionally.

Step 4: Bake in the Oven

10. Once boiling, cover the skillet or transfer everything to a casserole dish and cover tightly with foil.
11. Bake in the preheated oven for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 5: Add the Cheese

12. Remove from the oven, uncover, and sprinkle the shredded Mexican cheese blend over the top.
13. Return to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
14. Let the dish rest for 5-10 minutes before serving.

Step 6: Make the Fresh Salsa

15. While the bake is resting, prepare the salsa by combining the diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Mix well and set aside.