Rinse 1 cup of rice until water runs clear to remove any residue. Heat a skillet over med-high heat and melt 3 tablespoons of butter in skillet. Add 1 cup rice and stir to coat the rice with the butter. Cook until rice is slightly toasted. Add 1 cup water, 1 cup chicken stock, and a pinch of salt. Cover with a tight fitting lid. Reduce heat to mid-low and cook until most of the liquid is absorbed. About 12-15 minutes. Remove from heat and let stand, covered, for 5 minutes. Remove lid and fluff with fork. Give it a taste and add salt and pepper to your liking.

While the rice is cooking, heat a skillet over mid-high heat and spray with cooking spray to coat the surface. Add 1/2 pound ground chuck all in one piece and allow to sear for about 3-5 minutes until a nice crust forms on the one side of the beef. Once the beef is nicely seared, add 1/4 cup diced onions, 1 teaspoon freshly minced garlic, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes, 1/8 teaspoon cayenne pepper, 1/4 teaspoon dried oregano, and 1/2 teaspoon kosher salt. Use a wooden spoon to break up beef and mix with seasonings. Cook until the onions and garlic are softened and meat is cooked through. About 5 minutes.

Once beef is cooked through, add 10 ounce can diced tomatoes with green chilies and stir to combine. Reduce heat to low and keep warm until ready to assemble Taco Rice Bowls.

Assemble bowls by dividing the rice evenly into 4 bowls. Top each with 1/2 cup lettuce, 1/4th of the meat mixture, 1 tablespoon salsa, 1 tablespoon shredded cheese, 1 tablespoon sour cream, 1 tablespoon guacamole, and freshly chopped cilantro for garnish. Serve and enjoy!