1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until onion is translucent, about 3 minutes.

3. Add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

4. Stir in the taco seasoning and add the black beans and corn. Cook for another 2-3 minutes until everything is well coated with seasoning and heated through.

5. To assemble the taco rice bowl, divide cooked rice among serving bowls. Top each with the meat mixture, followed by cherry tomatoes, shredded cheese, and diced avocado.

6. Sprinkle chopped cilantro over each bowl and serve with a lime wedge for squeezing over the top.

7. Add optional toppings like jalapeño slices, sour cream, and salsa as desired.