In a large skillet with a lid, over medium high heat, add ground beef and cook, crumbling as it cooks. As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the ground beef is cooked through. If ground beef is very lean it may be necessary to add a little bit of oil to the skillet. Add the garlic, stirring for a minute or so until it becomes fragrant. Spoon off excess fat if needed.
Add the chili powder, cumin, cayenne, salt and pepper and briefly stir. Stir in tomatoes with the juice and the salsa and add the black beans and hot sauce. Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
Cover with lid and reduce to a bare simmer. Cook for 22 to 24 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
Turn off the heat and with a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes.
Serve garnished with green onion.
Keywords: Bargain Meal of the Week, Beans, Beef, Bell Peppers, canned beans, canned tomatoes, cheddar, Cheese, complete skillet meal, Green Onion, Ground Beef, Mexican or Southwestern, Monterey Jack, Rice, Rotel, Taco Seasoning