Poblano Pepper Rice with Ground Beef

Instructions:

1. Heat the olive oil in a 12-inch cast iron skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon until fully browned and cooked.
2. Stir in the diced onion and garlic, sautéing for approximately 3 minutes until the onion is translucent and the garlic is fragrant.
3. Push the beef to the sides of the pan and add the rinsed, dry rice to the center. Stir constantly for 2 minutes until the rice grains turn a pale golden hue.
4. Stir in the cumin, smoked paprika, and blended poblano puree. Pour in the beef broth and add the corn kernels.
5. Bring the mixture to a rolling boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes until the liquid is fully absorbed.
6. Remove the skillet from heat. Stir in the heavy cream and shredded Monterey Jack cheese until melted and creamy.