1. In a dry skillet over medium-high heat, toast the drained corn for 2–3 minutes until lightly charred. Let cool. In a bowl, combine the corn, tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and refrigerate until ready to serve.

2. In a saucepan, combine rinsed rice, water, and salt. Stir to prevent clumping, then bring to a boil. Cover, reduce heat to low, and cook for 14 minutes. Turn off the heat and let steam, covered, for 4 more minutes. Fluff and let cool.

3. Heat oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–7 minutes until browned. Stir in the spices, white scallions, salt, and pepper. Cook for 1 more minute. Pour in the broth, bring to a boil, then simmer for 2–3 minutes until slightly thickened.

4. Divide rice, cheddar, beef mixture, corn salsa, and black beans into 5 containers. Garnish with green scallions. Optional: top with your preferred sauce or dressing.