Dice the red onion, mince the garlic, and dice both bell peppers; set aside. Rinse and drain the canned black beans and set aside with the corn. Measure out the jasmine rice, chicken broth, and combine all the dried spices (cumin, chili powder, paprika, oregano, and salt) in a small bowl—this will make adding them easier and ensure even distribution. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the diced red onion and sauté for about 5 minutes until it begins to soften and turn translucent, which creates a flavor foundation for the entire dish.

Add the minced garlic to the softened onion and stir for about 30 seconds until fragrant. Increase the heat slightly and add the ground beef, breaking it up with a spoon or spatula as it cooks. Cook for 5-7 minutes until the beef is fully browned and no pink remains. I like to let the meat sit undisturbed for a minute or two after adding it so it develops a nice crust—this creates more flavor than constantly stirring.

Add the diced red and green bell peppers to the browned beef mixture and sauté for 3-4 minutes until they soften slightly and release their aromas. Pour in the combined spice mixture from Step 1 and stir constantly for about 1 minute to bloom the spices—this technique releases their essential oils and deepens their flavors throughout the dish.

Add the jasmine rice directly to the skillet and stir for about 1 minute to coat it with the oil and spices. Pour in the chicken broth and add the canned diced tomatoes (with their liquid), corn, and black beans from Step 1. Stir well to combine, then bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes. About halfway through (around 10 minutes), carefully remove the lid and give the mixture a stir to ensure even cooking and prevent sticking. The rice should absorb most of the liquid and become tender; the mixture will be mostly dry but still moist.

Remove the skillet from heat and stir in the fresh spinach, allowing it to wilt into the hot mixture (about 1-2 minutes). Squeeze the fresh lime juice over the entire casserole and give it a final stir. Sprinkle the remaining Mexican cheese over the top, cover briefly for 1-2 minutes to allow it to melt slightly, then serve directly from the skillet. I find that adding the lime juice at the end brightens up all the warm spices and gives the dish a fresh finish.