MEXICAN RICE CASSEROLE IN A POTS

1. **Cook the Meat**: In a large pot or Dutch oven, brown the ground beef or turkey over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent. Drain excess fat if needed.

2. **Add the Rice**: Stir in the rice, chili powder, cumin, salt, and pepper. Cook for about 2 minutes to toast the rice slightly.

3. **Combine Ingredients**: Add the black beans, diced tomatoes, corn, and broth. Stir to combine everything.

4. **Simmer**: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

5. **Add Cheese**: Once the rice is done, sprinkle the shredded cheese on top, cover, and let it sit for a few minutes until the cheese melts.

6. **Serve**: Garnish with chopped cilantro and serve with sour cream or avocado if desired.

### Tips
– Feel free to add bell peppers or jalapeños for extra flavor and heat.
– This dish can be made ahead of time and reheated, making it great for meal prep!

Enjoy your delicious Mexican Rice Casserole! Do you have any favorite toppings or sides to serve with it?