Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Chop the onion, mince the garlic, and dice the jalapeño for the crema. Rinse and drain the beans and corn.

Step 2: Cook the Ground Beef

1. In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat.
2. Add the chopped onion and garlic to the skillet. Sauté for about 5 minutes, or until the onion is soft and translucent.

Step 3: Build the Rice Bake

1. Add uncooked rice to the skillet with the beef mixture, stirring to coat the rice in the beef and onion juices.
2. Stir in the beef broth, drained black beans, drained corn, and salsa. Mix well to combine.
3. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 4: Transfer and Bake

1. Pour the beef and rice mixture into the prepared baking dish. Spread it out evenly.
2. Cover the dish with aluminum foil and bake for 30 minutes.
3. Remove the foil and sprinkle shredded Mexican cheese blend over the top. Return to the oven and bake, uncovered, for an additional 10-15 minutes, or until the rice is tender and the cheese is melted and bubbly.

Step 5: Prepare the Cheesy Jalapeño Crema

1. While the rice bake is in the oven, prepare the crema. In a medium bowl, combine sour cream, diced jalapeño, shredded Monterey Jack cheese, lime juice, and a pinch of salt.
2. Stir until well mixed. Adjust seasoning if necessary.