Cook the rice. Rinse 2 cups of rice under cold water until it runs mostly clear. Add to a pot with 2.5 cups broth, a pinch of salt, and 1 teaspoon olive oil. Bring to a boil, reduce to low, cover, and cook until tender (about 15 minutes for white rice; 40–45 for brown). Fluff and set aside.

Prep the seasoning. In a small bowl, mix 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Sauté the veggies. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add diced onion and bell peppers with a pinch of salt. Cook 5–6 minutes until softened and slightly charred at the edges. Stir in minced garlic for 30 seconds, then transfer veggies to a plate.

Brown the beef. In the same skillet, add the ground beef. Break it up with a spatula and cook until well browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Season and simmer. Return veggies to the skillet. Sprinkle the spice blend over the beef and stir to coat. Add drained diced tomatoes and 1/4 cup water. Simmer 3–4 minutes until thickened and glossy. Squeeze in the lime juice.

Fold in beans and corn. Stir in black beans and corn. Warm through for 2–3 minutes. Taste and adjust salt, pepper, and lime as needed. For extra richness, add a tablespoon of olive oil or a pat of butter at the end.

Assemble. Divide rice among 5 meal prep containers. Spoon the beef and veggie mixture over the rice. Add chopped cilantro if using. Let everything cool until just warm to the touch before sealing.

Optional toppings. Keep toppings like shredded cheese, avocado, and yogurt separate until serving. Cheese can be added before reheating; avocado and yogurt go on after.