1pkg.(10-oz) frozen steam-in-bag brown rice (unthawed)
1cupshredded Cheddar cheese(plus more for garnish, if desired)
In a non-stick skillet cook ground beef, onion and bell pepper over medium-high heat until beef is browned and onion is translucent, about 5 minutes.
Add cumin, salt, pepper, chili powder, pinto beans, rice and broth. Bring mixture to a boil then reduce heat to medium-low and simmer, uncovered, for about 5 minutes, or until most of the liquid has been absorbed.
Remove skillet from heat and stir in the cheddar cheese.