In a medium pot, combine long-grain rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.

While rice is cooking, chop the vegetables: dice bell pepper and onion, mince garlic.

In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté for 3-4 minutes until translucent.

Add ground meat to the skillet, break apart, and cook for 5-7 minutes until browned.

Stir in taco seasoning, diced bell pepper, and corn. Cook for an additional 3-4 minutes.

Drain and rinse black beans; add to skillet and heat through for 2-3 minutes.

To serve, scoop rice into bowls and top with the protein mixture. Garnish with cheese, cilantro, and lime wedges.