In a large pot, bring 2 cups of white rice and 4 cups of chicken broth to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 18 minutes or until the rice is fluffy and all the liquid is absorbed.

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground beef or turkey, breaking it apart with a spatula. Cook for 6-8 minutes, stirring frequently, until the meat is nicely browned.

Sprinkle 2 tablespoons of taco seasoning over the browned meat in the skillet. Stir well to combine and cook for an additional 1-2 minutes until fragrant.

Add 1 can of drained black beans, 1 cup of corn, and 1 can of diced tomatoes to the skillet. Cook for 5-7 minutes until mixture is heated through and well combined.

In each serving bowl, layer a generous portion of cooked rice. Top with the meat and veggie mixture.

Finish your Taco Rice Bowl with fresh shredded lettuce, cheddar cheese, and salsa. Optionally add cilantro and lime wedges.