Heat the oil over medium heat in a large skillet with a tight fitting lid. Add the onion and bell pepper and cook until the onion is translucent, 4-5 minutes. Add the garlic and cook an additional minute or so, until fragrant.
Add the ground meat and cook until browned, breaking it up as you go. Drain any excess grease, if needed.
Stir in the rice, diced tomatoes and beans. Then stir in the seasonings. Increase the heat to med-high.
Stir in the broth and the squash. Let it come to a boil. Once boiling, place the lid on and decrease the heat down to med-low.
Allow to simmer for 60 minutes, stirring occasionally to prevent sticking (if using a different kind of rice besides brown rice, then decrease the cook time), until the liquid has absorbed and the rice is tender.
Remove from heat once done and sprinkle the cheese over the top. Place the lid back on so the cheese will melt, about 2-3 minutes.
Serve immediately, and refrigerate any leftovers.
It's very versatile. Pictured with pinto beans instead of black beans and 1 cup corn kernels instead of squash -->
