In a large, deep skillet with a tight fitting lid, heat the oil over medium heat. Add the onion and cook for 4-5 minutes. Then add the beef and cook until it is browned throughout. Drain any excess fat, if needed. Increase the heat to med-high and stir in the garlic and salsa.
Once the garlic becomes fragrant, stir in the rice and broth, then let it come to a boil. Once at a boil, pop the lid on and lower the heat to med-low. Let this cook, undisturbed, for 15-20 minutes, until the liquid has absorbed. Then remove the skillet from the heat and stir the cheese in until it has melted into the dish. Serve with some crushed tortilla chips or some crushed Fritos on top, along with whatever other toppings sound good.
