Cook rice according to package, set aside.
In a large skillet, over medium heat, brown the lean ground beef. Also, break up the beef as it browns.
Drain any excess grease from the browned beef.
To the browned beef in the skillet, add the onion, red pepper, orange pepper and jalapeno. Saute to soften the vegetables, around 5 minutes. Add the minced garlic and stir for another minute.
Add to the skilled, fire roasted diced tomatoes and its juices, corn, tomato sauce, tomato paste, cooked rice, ground chipotle pepper, cumin, oregano, chili powder, and salt and pepper to taste. Give a good stir to the ingredients. Turn heat to low, put a lid on the skillet and simmer for about 15 minutes.
After 15 minutes, remove lid and stir mixture. Check the seasoning, adjust if needed. Top the beef with the shredded Mexican cheese, cover the skillet with the lid. Let cheese melt, around 1-2 minutes. Remove lid, sprinkle with the fresh parsley or cilantro.
Serve immediately with Texas toast or cornbread.