In a medium saucepan, combine one cup of rice with two cups of water or chicken broth. Bring to a boil over high heat, then reduce the temperature to low, cover the pot, and let it simmer for 15 minutes until the rice is tender and fluffy. Once done, remove from heat and let it sit covered for an additional five minutes to ensure perfect texture.

While the rice is cooking, heat a large skillet over medium heat and add a tablespoon of olive oil. When the oil shimmers, add one pound of ground beef or turkey, seasoning it generously with taco seasoning. Cook for about 5–7 minutes, stirring occasionally, until the meat is browned and no longer pink.

Once the meat is browned, drain a can of black beans and add them to the skillet along with one cup of corn. Stir everything together and heat for another 2–3 minutes until warmed through.

In serving bowls, start by layering a generous portion of the cooked rice as the base. Spoon the meat mixture over the rice, ensuring an even distribution. Add diced tomatoes for freshness, and top with shredded lettuce.

Sprinkle shredded cheddar cheese over the top of each bowl, drizzle with salsa, and add cilantro and lime wedges for garnish.