Cook the rice. Make 4 cups of rice according to package directions. Fluff with a fork. For extra flavor, stir in a squeeze of lime juice and chopped cilantro while it’s warm.

Sauté the aromatics. Heat oil in a large skillet over medium heat. Add the diced onion and a pinch of salt, and cook 3–4 minutes until softened. Add the garlic and cook 30–60 seconds until fragrant.

Brown the beef. Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 5–7 minutes. If there’s excess fat, drain it.

Season well. Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Add tomato paste and cook 1 minute to toast the spices.

Add sauce and simmer. Pour in the enchilada sauce and bring to a gentle simmer. Cook 3–5 minutes, stirring, until slightly thickened and glossy. Taste and adjust seasoning with salt or a pinch of sugar if the sauce is very tangy.

Stir in beans and corn. Fold in the black beans and corn. Warm through for 2–3 minutes. If the mixture gets too thick, add a splash of water or broth.

Warm the rice. If the rice has cooled, reheat briefly so the bowls assemble hot.

Assemble the bowls. Spoon rice into bowls. Top with the beef enchilada mixture. Sprinkle on shredded cheese so it melts slightly.

Finish with toppings. Add avocado, cilantro, green onions, salsa or pico, and a dollop of Greek yogurt or sour cream. Serve with lime wedges for brightness.

Serve and enjoy. These bowls are best hot, with fresh toppings added right before eating.