Beef and Vegetable Taco Bowls over Fluffy Rice

Rinse 1 cup white rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.

In a small saucepan, combine the 1 cup white rice with 2 cups water and a pinch of salt. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the water is absorbed and rice is fluffy.

While the rice is simmering, place a medium skillet over medium heat with 1 tsp vegetable oil.

Add 8 oz ground beef (pre-browned from Day 1), 1 cup sliced bell peppers (pre-sautéed from Day 1), and 1/2 cup frozen corn to the skillet.

Sprinkle 1 tbsp taco seasoning over the meat and vegetables, then stir in 1/4 cup salsa to add moisture.

Cook the mixture for 5 to 7 minutes, stirring occasionally, until everything is heated through and the salsa has slightly thickened into a light sauce.

Fluff the cooked rice with a fork and divide it between two serving bowls.

Spoon the warm beef and vegetable mixture over the rice.

Top each bowl with 1/4 cup shredded cheddar cheese while the beef is still hot so it melts slightly before serving.