Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until they are soft and fragrant, about 5 minutes.
Add the minced garlic and cook for another 1 minute, taking care not to burn it.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 7-8 minutes. Drain any excess fat.
Stir in the taco seasoning, ensuring the beef is well-coated with the spices.
Add the uncooked rice, diced tomatoes, and beef broth to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat and stir in the shredded cheddar cheese. Cover for an additional 5 minutes to allow the cheese to melt and the flavors to meld.
Season with salt and pepper to taste. Serve hot, topped with your choice of optional toppings for an extra burst of flavor.
