In a medium-sized saucepan, combine 1 cup of rice and 2 cups of chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.

Sauté Vegetables

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté for about 5 minutes, or until the vegetables are tender.

Brown the Meats

Add the ground beef and chorizo to the skillet with the vegetables. Cook, breaking the meat apart with a spatula, until browned and cooked through, about 7-10 minutes.

Combining Ingredients

Add Beans and Corn

Stir in the drained black beans, corn, and diced tomatoes into the meat mixture. Add taco seasoning and mix well.

Simmer

Reduce heat to low, cover, and let simmer for 10 minutes, stirring occasionally to combine flavors.

Mix in Rice

Once the rice is cooked, fluff it with a fork and then mix it into the meat and vegetable mixture. Stir until everything is well combined.

Serving

Garnish and Serve

Serve the mixture in bowls, topped with shredded cheese, diced avocado, fresh cilantro, and a dollop of sour cream. Add sliced jalapeños for heat and a squeeze of lime juice for brightness.