Rinse rice under cold water in fine-mesh strainer until water runs clear, about 30 seconds. Add to medium pot with 2 cups chicken broth and pinch of salt. Bring to full boil over high heat, then reduce to lowest setting, cover with tight-fitting lid, and simmer 15 to 18 minutes without lifting lid until fluffy and liquid absorbed.

Heat large skillet over medium heat with 2 tablespoons olive oil. Once oil shimmers (about 1 minute), add ground beef or turkey. Break into small crumbles with wooden spoon and cook 7 to 8 minutes, stirring occasionally, until deeply browned with no pink remaining and reaches 165°F internal temperature. Season generously with salt and pepper.

Add taco seasoning packet and 1/3 cup water to browned meat. Stir thoroughly and simmer 2 to 3 minutes until sauce thickens and coats meat with glossy sheen.

Transfer meat to bowl. In same skillet, add black beans and corn. Heat through 3 to 4 minutes, stirring occasionally.

Remove rice from heat when done. Let sit covered 5 minutes, then fluff gently with fork to separate grains and release moisture.

Divide rice among 4 serving bowls creating generous base. Add portions of seasoned meat, black beans, and corn to each bowl.

Top each bowl with shredded lettuce, diced tomatoes, shredded cheese, and salsa.

Garnish with fresh cilantro and lime wedges if desired. Squeeze lime juice over bowls right before eating. Serve immediately while base is warm and toppings are cool.