Rinse 1 cup of uncooked white rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water or chicken broth and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.

Heat a large skillet over medium heat and add 1 pound of ground beef or turkey. Brown for 6-8 minutes using a wooden spoon. Drain excess fat and let rest.

In a separate pot, combine one can of drained black beans with a sprinkle of cumin and minced garlic. Heat over medium for about 5 minutes.

After the rice is cooked, let it sit covered for 5 minutes, then fluff with a fork.

Layer the fluffy rice in a serving bowl, add cooked ground meat, followed by seasoned black beans.

Top the layered base with shredded lettuce, diced tomatoes, and shredded cheddar cheese. Add optional ingredients like corn or jalapeños.

Drizzle your favorite salsa on top and add a squeeze of fresh lime juice. Garnish with chopped cilantro.

Serve warm and store leftovers in an airtight container in the refrigerator for up to 3 days.