Cook rice according to package directions, making enough for 2 cups cooked (1/2 cup raw). Remove corn from freezer so that it has time to thaw.

Meanwhile, in a large non-stick skillet, over medium heat, begin to brown turkey.  Add taco seasoning and stir to crumble meat; cook until no longer pink. 

While turkey browns, dice tomato and avocado; chop onions, slice olives and shred cheese.

Place rice in the bottom of a cup, top with turkey and other desired toppings that were prepped.  Serve each cup with diced watermelon on the side.