Brown the ground beef in large skillet and breaking into small pieces about 5-7 minutes. then push to one side of the pan.

Pour the olive oil into a large skillet over medium heat. Once hot, add the onion, garlic and bell peppers. Sauté until slightly softened, about 3-5 minutes

Mix the ingredients in the pan together then add the taco seasoning, tomato sauce, tomato paste, green chiles and beans. Stir until everything is well combined and let cook for 2 minutes.

Add the rice and broth. Stir until mix mixed and bring to a boil. Once boiling, reduce the heat to a low simmer, cover the skillet with a lid and cook until the rice is tender and fully cooked, about 12-15 minutes.

Remove the lid, add the olives and scatter the cheese over the top of the skillet. Cover again for just a couple of minutes until the cheese is melted.

Garnish with cilantro before serving.