1. Begin by gathering all your ingredients. Dice half a medium onion, mince 2 teaspoons of garlic, and chop 1 red bell pepper. Rinse and drain the canned black beans, measure out 1 cup of frozen corn, squeeze 1-2 tablespoons of fresh lime juice, and have all your spices and seasonings nearby for easy access.
2. Heat 1 tablespoon of olive or avocado oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Season lightly with salt and cook until fully browned with no pink remaining. Drain any excess fat from the skillet and transfer the ground beef to a separate plate. Set aside.
3. In the same skillet, add a bit more oil if needed and toss in the diced onion, minced garlic, and chopped red bell pepper. Sauté over medium heat until the onions are translucent and the peppers are tender, approximately 3-5 minutes.
4. Once the vegetables are softened, stir in 1 cup of uncooked rice, coating it in the mixture for 1-2 minutes. Then, pour in 2 cups of low-sodium chicken broth, 1 tablespoon of tomato paste, and the can of diced tomatoes (including the liquid). Stir well to ensure the ingredients are evenly distributed.
5. Sprinkle in 2 tablespoons or 1 packet of taco seasoning, stirring it thoroughly into the mixture to infuse the dish with bold burrito flavors.
6. Return the browned ground beef to the skillet, mixing it with the contents evenly. Cover the skillet with a lid, reduce the heat to low, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent anything from sticking to the bottom of the skillet.
7. Once the rice is fully cooked, gently fold in 1 cup of frozen corn and the rinsed and drained black beans. Cook for another 3-5 minutes until the additions are heated through. Turn off the heat and squeeze fresh lime juice over the mixture for added brightness.
8. Divide the mixture into bowls for serving. Top each bowl with shredded cheese, a handful of lettuce, diced tomatoes, salsa, guacamole, sliced jalapeños, and fresh cilantro based on your preferred toppings. Serve immediately for the best flavor and texture.
9. If you have leftovers, allow the burrito bowl mixture to cool completely. Store the base (ground beef and rice mixture) in an airtight container in the refrigerator for up to 3 days. Keep fresh toppings like lettuce, guacamole, and salsa separate to prevent them from getting soggy.
10. For reheating, use the microwave or stovetop. Add any fresh toppings such as guacamole or salsa right before serving for optimal flavor and texture.