mexican beef and rice skillet

Ingredients

• 1 tablespoon canola oil
• 1 cup chopped white onions
• ground Himalayan pink salt, to taste
• 1/2 cup chopped red peppers
• 1/2 cup chopped poblano peppers
• 1 1/2 pounds lean ground beef (750 g)
• freshly ground mixed peppercorns, to taste
• 2 - 3 large cloves garlic, pressed
• 1 tablespoon dried oregano leaves
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 tablespoon smoked paprika
• 2 tablespoons tomato paste
• 1 1/4 cups uncooked long-grain white rice such as basmati
• 1 can black beans, drained and rinsed (14 oz.)
• 1 can corn kernels, drained (14 oz.)
• 3 cups low-sodium beef broth
• 1/2 tablespoon hot sauce such as Cholula, or to taste
• 2 cups shredded sharp cheddar cheese
• 1 1/2 tablespoons fresh chopped cilantro, for garnish