Start by rinsing 1 cup of uncooked white rice under cold water in a fine-mesh strainer until the water runs clear. Transfer the rinsed rice to a medium saucepan, add 2 cups of water or chicken broth, and season with a pinch of salt for flavor.

Bring the liquid to a boil over medium-high heat. Reduce heat to low, cover, and let simmer for about 15 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add 1 pound of ground beef or turkey, breaking it apart. Cook until browned and fully cooked, around 7-10 minutes.

In the same skillet, stir in 2 tablespoons of taco seasoning and a splash of water. Cook for an additional 2-3 minutes to meld flavors.

Add 1 can of drained and rinsed black beans and 1 cup of corn to the skillet. Cook over medium heat for about 5 minutes, or until heated through.

Assemble your Taco Rice Bowl starting with a base of fluffy rice in bowls, then adding the seasoned meat and beans mixture.

Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese. Add salsa, and garnish with fresh cilantro and lime wedges if desired.