Rinse the rice under cold water until the water runs clear. Add rice to a medium pot with 2 cups of water or chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is fluffy and water is absorbed.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Add ground beef or turkey and cook, breaking it up with a wooden spoon, until browned and cooked through (about 7-8 minutes). Season with salt and pepper.

Add taco seasoning packet to the browned meat along with a splash of water. Stir well and let simmer for 2-3 minutes.

In the same skillet or a separate pan, warm the black beans and corn together until heated through (about 3-4 minutes).

Fluff the cooked rice with a fork. To assemble the bowls, divide the rice among 4 serving bowls. Add portions of seasoned meat, black beans, and corn to each bowl.

Top each bowl with shredded lettuce, diced tomatoes, shredded cheddar cheese, and salsa. Garnish with fresh cilantro and lime wedges if desired. Serve immediately.