1 1/2poundsripe tomatoescut into 1/4- to 1/2-inch dice
1/2large white onionfinely diced (about 3/4 cup)
1 to 2jalapeño chiliesfinely diced (seeds and membranes removed for a milder salsa)
1/2cupfinely chopped fresh cilantro leaves
1tablespoonlime juice from 1 lime
Cook the brown rice in a rice cooker according to the package directions
Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold the vinaigrette into the cooked brown rice.
Divide the rice amongst 4 bowls and top with black beans, guacamole, pico de gallo, shredded lettuce, bell peppers and cheese. Add extra cilantro to garnish if desired.