Cook the rice: In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the pico de gallo.

Make the pico de gallo: Cut away the cores from the tomatoes; coarsely chop the tomatoes. Peel and coarsely chop the onion; measure out ¼ cup [½ cup] and finely chop for the pico de gallo. Set aside the remaining coarsely chopped onion for your protein. Juice the lime. Coarsely chop the cilantro. In a medium bowl, stir together the tomatoes, finely chopped onion, cilantro, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

Prep and cook your protein: Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein and the taco seasoning and season with salt and pepper. Cook, stirring and breaking up the ground meat, until the protein is browned and cooked through, 5 to 7 minutes. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the beans.

Prep and cook the beans: Rinse the black beans. Measure 1 cup [2 cups]; save the rest for another use. In the same pan used for your protein, stir in the beans and 2 tablespoons [¼ cup] water and cook over medium-high heat until the beans are heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve: Transfer the rice to individual bowls. Top with your protein, the beans, guacamole, and pico de gallo and serve.