Cook the rice. Start the rice according to package directions so it’s ready when the pork is done. Fluff and keep warm.

Prep the produce. Dice the bell pepper and avocado, slice the red onion, halve the cherry tomatoes, and chop the cilantro. Set lime wedges aside for serving.

Mix the pork seasoning. In a small bowl, combine 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Season the pork. Pat the pork pieces dry. Toss with 1 tablespoon olive oil, the minced garlic, and the spice mix until evenly coated.

Sear the pork. Heat a large skillet over medium-high. Add 1 tablespoon oil, then the pork in a single layer. Cook 6–9 minutes, stirring once or twice, until browned on the edges and just cooked through. Avoid overcrowding; work in batches if needed.

Warm the beans and corn. In a small saucepan over low heat, warm the black beans with a pinch of salt and cumin. In the same pan or a separate skillet, warm the corn until hot and lightly charred if desired.

Taste and adjust. Squeeze half a lime over the pork. Taste and add a pinch of salt, more lime, or a dash of hot sauce if you like extra heat.

Assemble the bowls. Add a base of rice to each bowl. Top with pork, black beans, corn, bell pepper, tomatoes, and red onion. Add avocado, a spoonful of Greek yogurt or sour cream, a sprinkle of cheese, and cilantro.

Finish and serve. Squeeze fresh lime over the top. Serve with extra salsa or hot sauce on the side.