Rinse 2 cups of rice under cold water until the water runs clear. Combine rice with 3 cups of water or chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let it rest covered for 5 minutes.

While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Next, add minced garlic and cook for another minute until fragrant.

Add ground beef to the skillet. Break it up with a wooden spoon and cook for 6-8 minutes until browned completely. Drain excess fat if necessary.

Season the meat with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Stir everything together thoroughly. Then, add tomato sauce and ½ cup water. Simmer for 5 minutes until the mixture thickens slightly.

Fluff the cooked rice with a fork. To assemble, place a generous scoop of rice in each bowl. Top with seasoned taco meat, shredded cheese, lettuce, diced tomatoes, sour cream, and salsa.

Serve immediately while the meat is hot and the cheese melts beautifully over everything.