In a large pan, heat the olive oil over medium heat. Add the chopped sweet onion and red bell pepper, allowing them to sauté until they soften and become fragrant.

Add the ground beef to the pan with your sautéed onions and peppers. Cook until the meat is browned throughout, breaking it apart as it cooks. Drain any excess grease and season with salt and pepper to taste.

Stir in your salsa, black beans, corn, diced tomatoes, and green chiles. Mix well before adding the rinsed jasmine rice. Sprinkle in taco seasoning and chili powder according to your spice preference.

Pour in chicken stock, stirring everything together. Bring to a light boil, cover the pan with a lid, reduce the heat to low, and let it cook for about 15 minutes or until the rice is fully cooked and tender.

After cooking, stir everything and taste. If desired, add shredded cheese on top, cover the pot again, and let it rest for about five minutes to melt the cheese.

Spoon the burrito bowl mixture into bowls, allowing everyone to customize their servings with their favorite toppings.