Start the rice. Prepare the Goya Mexican rice according to the package directions.

Soften the onion and pepper. Heat your skillet over medium with a few sprays of avocado oil. Add onion and bell pepper. Cook 7–9 minutes, stirring occasionally, until softened.

Brown the beef. Push vegetables to the edges and add beef. Increase heat slightly, break into crumbles, and cook until browned. Stir vegetables back through.

Add garlic and seasonings. Reduce to medium. Add garlic and the chopped serrano, seeds and all; stir 30 seconds. Add tomato paste, oregano, smoked paprika, black pepper, and salt. Cook, stirring, for 1 minute without scorching. Optional alternative: omit the serrano and add 1/4 teaspoon ground chipotle with the seasonings.

Make it juicy. Add 1/2 cup water and optional frozen corn. Scrape up browned bits and simmer gently, uncovered, for 5–8 minutes. Aim for a light sauce coating beef and vegetables, not dry crumbles or soup. Add a splash of water if too thick. Ground beef should reach 160°F.

Taste and serve. Taste and adjust salt or heat. Spoon over Mexican rice. Let the rice bring its own seasoning rather than doubling it in the meat.

Leftovers. Keep beef and rice separate. Refrigerate within 2 hours, use within 3–4 days, or freeze extra portions.