Cook the rice according to package directions. Once done, fluff with a fork and stir in the juice of one lime, chopped cilantro, and a pinch of salt. Cover and set aside.
While the rice cooks, heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into crumbles, until fully browned.
Drain excess fat from the skillet. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, cayenne pepper, and ¼ cup water to the beef. Stir to combine.
Reduce heat to medium-low and simmer the seasoned beef for 3–4 minutes until the sauce thickens and coats the meat evenly.
Rinse and drain the black beans. Warm them in a small saucepan over medium heat with a pinch of cumin and garlic powder. If using corn, warm it alongside the beans or in a separate pan.
Assemble the burrito bowls: divide the cilantro lime rice among four bowls. Top each with seasoned ground beef, black beans, and corn.
Add desired toppings: shredded cheese, sour cream, sliced avocado, salsa or pico de gallo, pickled jalapeños, shredded lettuce, and extra cilantro.
Serve immediately with lime wedges on the side. Enjoy!
