Rinse 1 cup of long-grain rice under cold water until clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes.

Heat 1 tablespoon of olive oil in a large skillet. Add 1 pound of ground meat, breaking it apart. Stir until browned and no longer pink, about 5–7 minutes. Drain excess fat.

Sprinkle taco seasoning over meat, adding 1/4 cup of water. Stir and let simmer for 2–3 minutes.

Add 1 can of black beans, 1 cup of corn, and 1/2 cup of salsa to the skillet. Heat for 3–5 minutes, stirring until heated through.

Fluff the cooked rice and divide it among bowls. Spoon the meat and bean mixture over the rice, topping with shredded cheese.

Top with halved cherry tomatoes, sliced avocado, green onions, and cilantro. Season with salt and pepper.