In a medium saucepan, bring 2 cups chicken broth (or stock or water) to a boil over medium-high heat. Add 1 tablespoon butter and 1 cup rice, return to a boil, then reduce heat to low, cover, and simmer until the rice is tender (about 15–20 minutes).

While the rice cooks, zest the large lime and set the zest aside. Cut the lime and squeeze the juice. When the rice is done, remove from heat and stir in the lime zest, the lime juice, and 1/3 cup finely chopped cilantro; fluff with a fork and keep covered until serving.

Heat a large skillet over medium-high heat. Add 1 pound extra-lean ground beef and cook, breaking it into crumbles, until browned and cooked through. If there is excess grease, drain and discard it.

Reduce the heat to medium and add 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the cooked beef. Stir and cook until the spices are fragrant (about 30–60 seconds).

Stir 1/2 cup mild picante sauce into the seasoned beef and cook until the sauce is warmed through. Keep the meat hot until ready to assemble bowls.

Drain and rinse the 15-ounce can black beans and the 15-ounce can fire-roasted corn. To warm them, either toss the drained beans and corn with the hot rice or hot taco meat, or heat them briefly in a small pan or microwave until warmed.

To assemble each taco bowl, layer cooked rice, taco meat, black beans, and corn, then add toppings as desired.

For meal prep: cool the cooked rice and beef slightly, then pack rice, beef, beans, and corn into meal containers. Store toppings separately. Cover tightly and refrigerate for up to 4–5 days. Reheat rice, beef, corn, and beans in a microwave or in a pan before adding toppings.