Cook the rice according to package instructions (typically bring 1 cup rice and 2 cups water to a boil, reduce to low, cover, and simmer for 15-18 minutes). While the rice cooks, heat a separate skillet over medium-high heat and cook the ground beef, breaking it into small pieces with a wooden spoon, for 4 to 6 minutes until browned and no pink remains (internal temperature of 160°F / 71°C). Drain any excess fat and set aside.

In the same or a separate skillet, heat 1 tablespoon of cooking oil (coconut, grapeseed, or olive oil) over medium-high heat. Add the sliced red pepper and red onion and sauté for 3 minutes until slightly softened. Add the chili powder, chipotle powder, cayenne pepper, and oregano. Stir to coat the vegetables and cook for another 2 to 4 minutes, stirring often, until the spices are fragrant and the vegetables are tender-crisp. Remove from heat.

Divide the cooked rice evenly among 4 bowls. Top each bowl with the seasoned beef, the pepper and onion mixture, and a quarter of the black beans. Add sliced avocado, quartered cherry tomatoes, chopped lettuce, chopped olives, salsa, a drizzle of hot sauce, and a dollop of sour cream. Serve immediately.