Cook the rice according to package directions and keep it warm.

Heat a large skillet over medium heat. Add the ground chicken or turkey. Break it up with a spatula and cook until no pink remains, about 6 to 8 minutes.

Sprinkle the taco seasoning over the cooked meat. Stir well so the meat is evenly coated and the spices bloom.

Add the drained black beans, corn, and diced tomatoes to the skillet. Stir to combine and simmer for 3 to 5 minutes until everything is heated through.

Taste and adjust seasoning.

Divide the cooked rice among bowls. Spoon the meat and bean mixture over the rice.

Top each bowl with shredded cheese so it melts slightly, then add diced avocado and a sprinkle of chopped cilantro.

Serve immediately with sour cream on the side if you like a cooling contrast.