Rinse rice under cold water until clear. Combine with 2 cups of water in a saucepan, bring to boil, reduce heat, cover, and simmer for 15 minutes.

Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and sauté for another minute.

Add ground beef, breaking it apart, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Add taco seasoning and 1/4 cup water. Stir and simmer for 5 minutes until thickened.

Stir in black beans and cook for an additional 2-3 minutes until heated through.

Scoop rice into bowls, top with beef and black beans mixture, then add lettuce, tomatoes, and cheddar cheese.

Dollop sour cream on top, garnishing with green onions and black olives. Serve warm.