1. Rinse the rice under cold water until the water runs clear, then cook it in a pot or rice cooker using chicken broth instead of plain water for added flavor. Follow the package instructions for cooking times.
2. Heat a large sauté pan over medium heat, add the ground beef, and cook until fully browned, stirring occasionally to break up clumps.
3. Mix in taco seasoning with the browned beef, ensuring even coating, and drain any excess grease to prevent the dish from becoming oily.
4. In the same sauté pan, add chopped onions and minced garlic, cooking until fragrant and translucent (about 2-3 minutes).
5. Add diced or sliced bell peppers to the pan with garlic and onions, cooking until tender-crisp. Stir in frozen corn and cook until heated through.
6. Stir in canned tomatoes or salsa along with tomato paste, allowing the mixture to simmer for 5 minutes to meld flavors.
7. Pour in chicken broth and add drained black beans to the pan, stirring to create a cohesive, slightly thickened sauce.
8. Layer the bowl by starting with a base of cooked rice, then topping it with the beef and vegetable mixture.
9. Garnish with shredded cheese, squeeze fresh lime juice over the top, and customize with optional toppings like guacamole, pico de gallo, sour cream, cilantro, or tortilla chips.
10. Serve immediately or store components separately in airtight containers for meal prep, assembling the bowls fresh when ready to eat.