Start your rice first because it needs the full time. Rinse 1 cup rice under cold water until the water runs mostly clear. This removes extra starch and keeps grains from sticking together.

Add rice to a pot with 2 cups water and 1/2 tsp salt. Bring to a boil, then cover and reduce heat to low. Let it simmer for 18 minutes without peeking—seriously, don't lift that lid.

While rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Once it's hot, add your 1 lb ground beef and break it apart with a wooden spoon as it cooks.

When the beef is mostly browned (about 5 minutes), sprinkle in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Stir constantly for about 1 minute so the spices toast and coat every bit of meat.

Add your 1 cup drained black beans and 1 cup frozen corn to the seasoned beef. Stir everything together and let it warm through for about 2 minutes. You want the corn to heat up but stay a little crisp.

Taste your meat mixture and adjust seasonings—add a pinch more salt if needed. This is your moment to make sure it's exactly how you like it.

Check that your rice is tender and fluffy. If there's still water in the bottom, cover it again for 2 more minutes. Once it's done, fluff with a fork.

Grab 4 bowls and divide the rice among them, creating a base for each bowl. Top each rice base with the warm beef mixture.

Sprinkle 1/4 cup shredded cheese over each bowl while the meat is still hot—it'll melt slightly and get all creamy. Add sliced avocado, cilantro, and serve with lime wedges on the side.