In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and onions are soft, about 5-7 minutes. Drain excess fat if necessary.

Stir in the taco seasoning and water. Simmer for 1 minute until the mixture slightly thickens.

Reduce heat to medium. Add the can of refried beans and salsa to the skillet. Stir well until the beans melt into the beef mixture, creating a creamy base.

Gently fold in the cooked rice until it is evenly coated with the beef and bean mixture and heated through, about 2-3 minutes.

Remove from heat. Sprinkle the shredded cheese evenly over the top. Cover with a lid for 1-2 minutes until the cheese is fully melted.

Garnish with fresh chopped cilantro and serve immediately.