Rinse rice under cold water in a fine-mesh strainer until water runs completely clear to prevent gummy texture.

Add rinsed rice to a medium pot with 2 cups water or chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes without lifting the lid.

While rice cooks, heat a large skillet over medium heat. Add ground beef and brown, breaking apart with a wooden spoon as it cooks, about 7-8 minutes.

Once beef is fully cooked with no pink remaining, drain excess fat if desired. Add taco seasoning and 2 tablespoons water, stirring well. Simmer for 2-3 minutes until sauce thickens.

In a small saucepan, heat black beans with a dash of cumin and minced garlic over medium-low heat until warmed through, about 3-4 minutes.

To assemble, spoon fluffy rice into serving bowls as the base layer.

Add seasoned black beans on one side and taco meat on the other side of the bowl, keeping them somewhat separated.

Top with shredded lettuce, diced tomatoes, corn, and shredded cheddar cheese in a circular pattern.

Finish with salsa, optional avocado slices, fresh cilantro, and a squeeze of lime juice.