In an extra large skillet or cast iron pan, heat vegetable oil over medium heat. Add ground beef, breaking up pieces as it cooks. Cook until there is no pink. If you use anything above 90/10 mix, drain grease after meat has cooked.
Add taco seasoning, kosher salt and diced white onion, continue to cook for an additional 2 minutes.
Add chicken stock, jasmine rice, drained and rinsed black beans, diced tomatoes with juice, green chiles and hot sauce, toss to combine.
Cover and allow to cook for 15-20 minutes. Stir half way through to prevent rice from sticking to the bottom of the pan.
When nearly done, add frozen corn, cook for an additional 2 minutes.
Toss with colby jack cheese.
Serve with optional garnishes including sour cream, scallions, avocado and cilantro.
If you've tried this recipe, come back and let us know how it was!
I always keep instant rice in the pantry. The amount of liquid can vary greatly from one batch to the next and if the called for amount of rice isn't soaking up all the liquid, I can add 1-2 tablespoons of instant rice to compensate without ruining the recipe.