1. Heat rice according to directions.
2. Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.
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