Taco Bowls

1. Cook the rice according to package instructions; once done, stir in lime juice, chopped cilantro, and a pinch of salt. Set aside and keep warm.

2. While the rice cooks, heat olive oil in a large skillet over medium‑high heat.

3. Add the diced red onion and red bell pepper to the skillet and sauté for 3‑4 minutes until softened.

4. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5‑6 minutes.

5. Sprinkle the taco seasoning over the beef, stir well, and cook an additional 2 minutes to incorporate the flavors.

6. Stir in the drained black beans and corn kernels; heat through for 2‑3 minutes. Season with salt and black pepper to taste.

7. Assemble the bowls: start with a base of cilantro‑lime rice, then layer the seasoned beef mixture, beans, and corn.

8. Top each bowl with diced red bell pepper, sliced avocado, shredded cheddar cheese, a spoonful of salsa, and a dollop of sour cream.

9. Serve immediately, or let the bowls cool, cover, and refrigerate for up to 4 days. Reheat the beef mixture and rice in the microwave (about 2 minutes) before serving.