Cook the rice. Make rice according to package directions. For extra flavor, add a squeeze of lime juice and a handful of chopped cilantro at the end.

Prep the veggies. Dice bell peppers and onions. Halve cherry tomatoes. Chop lettuce and cilantro. Slice avocado just before serving so it stays fresh.

Warm the beans and corn. Rinse beans and heat them in a small saucepan with a splash of water, salt, and a pinch of cumin. Warm corn separately or stir it into the beans.

Brown the beef. Heat a skillet over medium-high with a little olive oil. Add ground beef and break it up with a spatula. Cook until well browned and no pink remains, about 6–8 minutes.

Season the beef. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. If you like heat, add a dash of chipotle or cayenne. Add a few tablespoons of water and simmer 1–2 minutes so the spices bloom and coat the meat.

Taste and adjust. Check seasoning. Add more salt, lime juice, or a pinch of sugar if your salsa is very tangy. The beef should be bold and savory.

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

Add fresh toppings. Layer on peppers, onions, tomatoes, lettuce, and cheese. Add avocado or a dollop of Greek yogurt. Finish with salsa, chopped cilantro, and a squeeze of lime.

Customize. Drizzle with hot sauce, add pickled jalapeños, or swap in guacamole. Build each bowl to suit taste and spice level.

Serve immediately. These are best when the base is warm and the toppings are cool and crisp.