In a medium saucepan, combine 1 cup of rice with 2 cups of water or chicken broth. Bring to a rolling boil over medium-high heat, then cover and reduce the heat to low. Let it simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Once cooked, fluff the rice with a fork and set aside as the base for your Taco Rice Bowl.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef or turkey and season it with salt, pepper, and taco seasoning. Cook for 5–7 minutes, breaking up the meat as it browns and cooks through.

To the browned meat, add in 1 can of drained black beans and 1 cup of drained corn. Stir everything together and heat for an additional 2–3 minutes until warmed through.

Start building your Taco Rice Bowl by placing a generous scoop of the fluffy rice at the bottom of a large bowl. Top it with the seasoned meat mixture, followed by 1 cup of diced tomatoes and a handful of shredded lettuce. Then sprinkle shredded cheddar cheese on top.

Finish off your Taco Rice Bowl by drizzling your choice of salsa over the top, optionally add fresh cilantro and lime wedges for an extra burst of freshness. Serve immediately.