For the Cheesy Taco Rice:

• 1 cup long-grain white rice (uncooked; rinse it first or suffer)
• 1 lb ground beef (80/20 works best)
• 2 cups shredded cheddar cheese (the good stuff, not the weird pre-shredded)
• 1 medium onion, diced small
• 3 cloves garlic, chopped up
• 1 can (10 oz) Rotel tomatoes with chiles
• 1 can (8 oz) tomato sauce
• 1½ cups beef broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon dried cilantro
• ½ teaspoon cayenne
• Salt and pepper
• 1 tablespoon oil for cooking

For Pico de Gallo:

• 4 small tomatoes, chopped
• ½ onion, diced tiny
• 1 jalapeño, diced (take out seeds unless you hate yourself)
• Juice from 2 limes
• ½ bunch cilantro, chopped
• Salt and pepper