Rinse 1 cup of rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 2 cups of water, bring to a boil, reduce heat to low, cover, and let it simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for about 3 minutes until translucent and fragrant.

Add 1 pound of ground beef (or ground turkey) to the skillet, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally until browned, then drain excess fat.

Sprinkle in your taco seasoning mix (2 tablespoons) and pour in 1/4 cup water, stirring to combine. Add 1 can of drained black beans and 1 cup of corn, mixing well. Cook for an additional 2 to 3 minutes until warmed through.

Divide the fluffy rice among serving bowls. Top each bowl with the warm meat mixture, cherry tomatoes, shredded cheddar cheese, and diced avocado.

Garnish with fresh cilantro and a squeeze of lime juice. Serve with lime wedges on the side and optional toppings for customization.