In a large skillet over medium-high heat, break up the beef with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain the excess fat.
Add the rice to the cooked beef. Cook until the rice is golden brown (2-3 minutes), stirring occasionally.
Add the remaining ingredients, except for the cheese. Stir well. Bring to a rolling boil. Reduce the heat to medium low and cover the skillet.
Cook, stirring occasionally, until the liquid is absorbed and the rice is tender. It will take 20-25 minutes for white rice and 40-45 minutes for brown rice.
Top with cheese. Cover the skillet and let it rest for 5 minutes to melt the cheese.