1. In a medium to large skillet over medium-high heat, brown the ground beef with a little oil if desired. Season with salt, pepper, cayenne pepper, chili powder, cumin, and dried cilantro.
2. Add the diced onion and cook until the meat is browned and the onions are softened and translucent. Drain excess grease if preferred.
3. Stir in the minced garlic, diced tomatoes with chilies, tomato sauce, broth, and rice (adjust liquid if using instant rice). Add optional black beans and corn.
4. Mix well, cover, and cook over medium-low heat for 15-20 minutes, or until rice has absorbed the liquid and is tender. Stir halfway through. For instant rice, bring to a boil, cover, remove from heat, and let sit for about 5 to 7 minutes.
5. Once the rice is fully cooked, stir in half of the shredded cheese, then top with the remaining cheese. Cover and allow the cheese to melt on stovetop or broil until bubbly and slightly browned.
6. Prepare the pico de gallo by combining diced tomatoes, diced onion, diced jalapeño, lime juice, fresh cilantro, salt, and pepper in a bowl. Refrigerate until ready to serve.
7. Serve the cheesy taco rice topped with fresh pico de gallo and optional toppings like sour cream and taco sauce, with tortilla chips on the side.