In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. 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 5 minutes, then fluff with a fork.

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.

Drain excess fat, then stir in the taco seasoning, black beans, and corn. Cook for an additional 5 minutes, stirring occasionally.

In serving bowls, layer the cooked rice, followed by the taco filling.

Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and jalapeños as desired.