Put the pan back on the burner after you’ve sprinkled the steak with taco seasoning and garlic powder.
Coat the corn with the salsa, rice with the stock, and tomato sauce just before serving.
Bring all of the ingredients to a boil. Cover and simmer the rice for 18–20 minutes, or until it becomes mushy.
After topping with cheese, return the pan cover. Give it a few minutes to dissolve.
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