Cheesy Mexican Beef and Rice Skillet (Rice Cooker Method)

Instructions

1. Start the rice cooker first. Rinse the measured 1 standard US cup of dry rice and drain well. Replace the full amount of cooking water specified by the manufacturer for that amount and type of rice with the same volume of low-sodium beef broth; broth is the cooking liquid, not an extra addition. For example, if the cooker calls for 1 1/2 cups water for this amount of rice, use 1 1/2 cups broth and no additional water. The included cooker cup may be smaller than a US cup, so match the directions to the amount measured. Keep tomatoes and salsa out of the cooker. Cook and rest as directed, then fluff and keep warm. You should have about 3 cups tender cooked rice with no free liquid.
2. While the rice cooks, dice the onion, red bell pepper, and poblano; mince the garlic and optional jalapeño. Drain and rinse the black beans, thaw the corn, and shred both cheeses. Measure the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, optional coriander and cayenne, salt, and black pepper into a small bowl.
3. Heat a deep 12-inch skillet or sauté pan with at least 4-quart capacity and a tight-fitting lid over medium-high heat; a 5-quart Dutch oven also works. Add the beef, press it into an even layer, and leave it alone for 2 to 3 minutes to brown underneath. Break it into crumbles and continue cooking until browned and cooked through to 160°F, about 6 to 8 minutes total. Transfer to a plate, leaving about 1 tablespoon fat in the pan; spoon off any excess.
4. Reduce the heat to medium. Add the onion, red bell pepper, poblano, and optional jalapeño, using the olive oil only if the pan looks dry. Cook for 5 to 6 minutes until the vegetables soften and take on a little color. Stir in the garlic for the last 30 seconds.
5. Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the measured seasonings and stir for 30 seconds until fragrant, lowering the heat if they start to scorch. Add the fire-roasted tomatoes with their juices, salsa, and green chiles with their juices, scraping up the browned bits. Return the browned beef and any plate juices to the pan. Leave the rice in the cooker for now; no broth is added directly to the skillet.
6. Simmer the beef-tomato mixture uncovered over medium-low heat for 8 to 12 minutes, stirring occasionally, until thick and spoonable. A spatula drawn across the bottom should leave a trail that closes slowly, with no watery puddle around the edges. Continue reducing if the tomatoes or salsa are especially juicy; the cooked rice needs a coating sauce, not liquid for absorption.
7. Fold in the drained black beans and thawed corn and simmer for 3 to 4 minutes until hot throughout. If the rice cooker is still running, cover the skillet and hold over the lowest heat, stirring occasionally; add a tablespoon of water if the sauce starts to catch. Wait until the rice is fully cooked before combining.
8. Gently fold about 3 cups warm, fluffed broth-cooked rice into the thickened beef mixture in two additions; do not pour any loose cooking liquid into the skillet. Warm over low heat for 2 to 3 minutes, folding rather than stirring hard so the grains stay intact. The sauce should coat the rice without pooling. If it is unusually dry, loosen with water 1 tablespoon at a time, using only what is needed and no more than 2 tablespoons.
9. Turn off the heat. Squeeze in half the lime and taste before adding more salt. Scatter the cheddar and Monterey Jack over the top, cover, and let stand for 3 to 5 minutes until melted. For a browned top instead, broil for 1 to 2 minutes only if the pan is broiler-safe, watching constantly. Finish with cilantro and serve with diced avocado and the remaining lime cut into wedges. Offer sour cream or crema and crushed tortilla chips separately. For a lime-crema drizzle, stir a little juice from the serving wedges into the optional sour cream with a pinch of salt.
10. For meal prep, portion leftovers into shallow containers and refrigerate within 2 hours; use within 3 to 4 days. Store avocado, sour cream, and chips separately. Reheat portions with a splash of broth, stirring as needed, until steaming hot throughout and the center reaches 165°F.