Brown the beef with the seasonings

• Heat a large skillet over medium heat.
• Add the ground beef, chopped onion, salt, pepper, cayenne, chili powder, cumin and dried cilantro.
• Cook until the beef is cooked through with no pink left and the onion has softened.

Drain and add garlic and rice

• Drain any excess grease from the skillet.
• Lower the heat, then stir in the minced garlic and the rinsed rice.

Add the liquids

• Pour in the Rotel with its juices, the tomato sauce and the beef broth.
• Stir well, scraping the bottom, until the rice is fully submerged.

Cover and cook the rice

• Cover the skillet with a lid.
• Cook on medium-low heat until the rice is tender, stirring once halfway through.

Fluff and melt the cheese

• Remove the lid and fluff the rice with a fork.
• Sprinkle the shredded cheddar over the top.
• Melt the cheese under the oven broiler for about a minute.

Make the pico de gallo

• Combine the diced tomatoes, onion, jalapeño and chopped cilantro in a bowl.
• Add the lime juice, salt and pepper and mix well.

Serve

• Top the taco rice with sour cream, fresh cilantro and pico de gallo.
• Serve with tortilla chips.