Southwestern Beef and Rice Skillet

Southwestern Beef and Rice Skillet 1 pound lean ground beef (90% lean) 1 medium onion, chopped 1 medium green pepper, chopped 1 jalapeno pepper, seeded and finely chopped 1-1/2 cups uncooked instant rice 1 can (14-1/2 ounces) diced tomatoes with mild green chilies 1-1/2 cups beef broth 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Mexican cheese blend In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Serve with tortillas,,flour or corn