Cook the long-grain white rice according to package instructions, usually bringing water to a boil and simmering for about 18 minutes. Add lime juice and chopped cilantro during the last few minutes for extra flavor.

While the rice cooks, heat a large skillet over medium heat. Add ground beef or turkey, breaking it up while cooking for about 5 minutes or until browned. Drain excess fat.

Sprinkle in taco seasoning with a splash of water, stir well, and let simmer for about 3 minutes for the flavors to combine.

Mix in the diced bell pepper, corn, and black beans to the skillet, stirring until heated through, approximately 3 minutes.

Gently fold the cooked rice into the skillet mixture, blending until evenly combined.

Spoon the mixture into bowls and top with salsa and shredded cheddar cheese. Add sliced jalapeños for extra heat if desired.