Cook the rice: Prepare rice according to package directions. For extra flavor, stir in a squeeze of lime and a handful of chopped cilantro when it’s done. Set aside and keep warm.

Prep veggies and toppings: Dice the onion and bell pepper. Mince the garlic. Chop the tomatoes and cilantro. Slice the avocado just before serving. Drain and rinse the black beans and corn if using canned.

Make the beef seasoning: In a small bowl, mix 2 tsp chili powder, 1.5 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper. Add a pinch of red pepper flakes if you like heat.

Sauté the aromatics: Heat 1 tbsp oil in a large skillet over medium-high. Add onion and bell pepper. Cook 4–5 minutes, until softened and slightly charred at the edges. Add garlic and cook 30 seconds, stirring.

Brown the beef: Push the veggies to the side of the skillet. Add ground beef and break it up with a spatula. Cook 5–7 minutes until no longer pink. If there’s excess fat, spoon some off.

Season and simmer: Sprinkle the spice blend over the beef and veggies. Stir to coat. Add 1/4 cup broth (or water) to help the spices bloom and create a saucy finish. Simmer 2 minutes. Taste and adjust salt, lime, or chili as needed.

Warm the beans and corn: In a small saucepan or the microwave, warm the black beans and corn with a pinch of salt and a splash of water until heated through. Drain any extra liquid.

Assemble the bowls: Spoon a base of rice into each bowl. Top with a generous scoop of seasoned beef, then add black beans and corn.

Add fresh toppings: Layer on tomatoes or pico, shredded lettuce, a sprinkle of cheese, avocado slices, and cilantro. Finish with a squeeze of lime, a dollop of sour cream or Greek yogurt, and hot sauce if you like.

Serve: Enjoy warm. If meal prepping, let components cool separately before storing.