In a large skillet cook the onion and peppers in a few drizzles of olive oil. Season lightly with salt and black pepper.

Cook for 3 minutes over medium high until beginning to brown then add the garlic. Cook for 1 minute or until fragrant.

Add th ground beef and chorizo. Continue to cook until no pink remains in the meats. Drain any excess fat from the pan.

Increase the temperature to high. Add the beef broth, rice, pintos, Rotel tomatoes, corn, Sazon, chili powder, cumin, garlic salt and lemon pepper. Bring to a boil stirring until combined.

Cover and lower the heat to low. Simmer for 20-25 minutes until the rice is tender and most of the liquid is absorbed.

Uncover and mix in the cilantro. Top with cheese. Remove from the heat and cover allowing the cheese to melt or melt under the broiler in the oven.

Serve immediately.