In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
Stir in the crushed tomatoes, kidney beans, black beans, frozen corn, chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
While the chili simmers, cook the rice according to package instructions if not already cooked.
Remove the chili from heat and stir in the cooked rice and chopped fresh cilantro.
Divide the chili mixture evenly into six freezer-safe containers.
Top each container with a mixture of shredded cheddar and mozzarella cheese.
Allow the meals to cool completely before sealing the containers with lids or plastic wrap.
Label each container with the date and contents, then place them in the freezer.
To reheat, thaw a meal overnight in the refrigerator and microwave on high for 3-5 minutes, stirring halfway through, until heated thoroughly.