Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the ground beef or turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the taco seasoning, ensuring the meat is well-coated with spices. This reminds me of the way my abuela would sprinkle spices with a knowing hand, letting her senses guide her.
Add the rice to the skillet, stirring to combine with the meat mixture. Pour in the broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 15 minutes. This is the perfect time to reflect on the beauty of a dish that cooks itself, allowing you to savor the aromas filling your kitchen.
After 15 minutes, stir in the black beans and salsa. Cover and continue to cook for an additional 5-7 minutes, or until the rice is tender and the liquid is absorbed.
Sprinkle the shredded cheddar cheese over the top. Cover the skillet again and let it sit for a couple of minutes until the cheese is melted and gooey.
Season with salt and pepper to taste, then garnish with your choice of cilantro, avocado, jalapeños, or a squeeze of lime.
