Combine the diced roma tomatoes diced small, ½ white onion, 1 jalapeño seeded and finely diced, ¼ cup fresh cilantro finely chopped, 2 tbsp fresh lime juice from about 1 lime, and 1 tsp salt in a mixing bowl. Stir well and taste for seasoning. Set aside at room temperature while you cook the other components — this gives the flavors time to meld.

In a saucepan, bring the 2 ¾ cups water and 1 tsp salt to a boil over high heat. Add the rinsed 1 ½ cups long-grain white rice, stir once, then reduce heat to low. Cover tightly and cook until the 2 ¾ cups water is fully absorbed and the 1 ½ cups long-grain white rice is tender.

Remove the saucepan from heat and let the 1 ½ cups long-grain white rice sit, still covered, for 5 minutes. Then fluff with a dipping fork, drizzle in the 2 tbsp fresh lime juice from about 1 lime, and fold in the chopped fresh cilantro finely chopped. Taste and add more 1 tsp salt if needed. Keep covered until ready to serve.

Heat the 1 tbsp olive oil in a skillet over medium-high heat. Add the diced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 4–5 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.

Add the 1 lb ground beef 80/20 recommended to the skillet. Break it up with a wooden spoon and cook, stirring occasionally, until browned and cooked through with no pink remaining, about 6–7 minutes. Carefully drain off excess fat.

Sprinkle in the 1 ½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp dried oregano, 1 tsp salt, and ¼ tsp black pepper. Stir to coat the meat evenly. Pour in the 2 ¾ cups water and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes until the liquid is mostly absorbed and the 1 lb ground beef 80/20 recommended is saucy. Taste and adjust seasoning.

In a saucepan over medium heat, combine the drained black beans, 1 tsp ground cumin, 1 tsp salt, and 2 tbsp fresh lime juice from about 1 lime. Stir and heat through for 3–4 minutes until warmed. Taste and adjust seasoning. Keep warm over low heat until ready to serve.

Divide the cilantro-lime 1 ½ cups long-grain white rice evenly among 4 bowls as the base. Add a generous scoop of seasoned 1 lb ground beef 80/20 recommended and a scoop of black beans alongside the 1 ½ cups long-grain white rice.

Top each mixing bowl with a big spoonful of pico de gallo, sliced avocado sliced or diced, and shredded 1 cup shredded Mexican cheese blend. Add shredded 1 cup romaine lettuce, ½ cup sour cream, and salsa if using. Serve with 1 lime cut into wedges wedges on the side for squeezing over the top.