Heat the oil in a large pot over medium high heat. Add the peppers and onion and cook until they begin to soften, around 3 minutes. Add the garlic and cook for an additional minute, seasoning with the cumin, salt, pepper, and chili powder.

Add the ground beef and break it up as it cooks until brown, around 5 minutes. Add the tomato paste and stir until thoroughly combined.

Dump in the fire-roasted tomatoes and RO*TEL, juices and all, then the beef broth and rice. Bring to a rolling boil.

Reduce heat to a simmer, cover, and let sit for 12 minutes. Remove cover, stir in the cornmeal slowly, adjust seasoning as needed and let sit with the cover off for an additional 5 minutes. Remove from heat and serve immediately with cilantro, avocado and queso fresco as garnish.