Rinse the rice under cool water. Combine it with the water or low-sodium vegetable broth in a saucepan, bring to a boil, cover, reduce the heat, and cook according to the package directions. White rice usually takes 15–20 minutes, while brown rice generally takes 35–45 minutes; precooked rice can be used for a faster bowl.

Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and red onion, then cook for 4–5 minutes until the vegetables are slightly softened but still colorful.

Add the cumin, chili powder, garlic powder, and kosher salt to the skillet. Stir constantly for about 30 seconds so the spices warm in the oil and coat the vegetables.

Add the drained, rinsed black beans and corn. Cook for 3–4 minutes, stirring occasionally, until everything is heated through, then stir in 1–2 tablespoons of lime juice.

Divide the cooked rice among four bowls. Spoon the warm black bean and corn mixture over the rice, keeping the colorful vegetables visible for an inviting presentation.

Top each bowl with salsa or pico de gallo, avocado, and chopped cilantro. Finish with the remaining lime juice and add any optional toppings, such as cheese, Greek yogurt, pickled jalapeños, hot sauce, or crushed tortilla chips.