Combine the long-grain white rice, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat.

Add the diced yellow onion to the skillet with the beef and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the taco seasoning mix, 1/2 cup water, and the undrained diced tomatoes. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded. Keep warm.

In a small bowl, whisk together the sour cream, fresh lime juice, chopped cilantro, and a pinch of salt until well combined and smooth.

While the meat and rice are cooking, prepare your toppings: shred the romaine lettuce, halve the cherry tomatoes, dice the avocado, and ensure your corn and black beans are ready.

To assemble the taco rice bowls, divide the cooked rice among 4 serving bowls. Top each with an equal portion of the seasoned taco meat.

Arrange the toppings over the meat and rice: shredded lettuce, corn, black beans, cherry tomatoes, diced avocado, and shredded cheese. Drizzle generously with the fresh lime crema.

Serve immediately and enjoy your flavorful Taco Rice Bowls!