Step 1

to medium-high heat. If you do not have a grill, you can also use a skillet or grill pan on your stovetop. Cook the brown rice according to package directions and set aside.

Step 2

Add the sliced peppers and sliced red onion to a large bowl. Season with the olive oil, salt and ground black pepper. Toss to coat. Add the peppers and onions to a grill basket and grill for 7-10 minutes, tossing occasionally, until softened and charred. Place the husked corn directly on the grill grates and grill for 5-7 minutes, turning every few minutes, until charred as desired. Remove from the heat and set aside. Once cool enough to handle, cut the kernels off the corn cobs and set aside.

Step 3

Add the avocado, jalapenos, garlic, cilantro, and lime juice to a food processor. Season with 1 teaspoon of salt. Pulse to combine. Add in the water, then let the food processor run, scraping the sides down as necessary, until the avocado mixture is pureed. Transfer the avocado mixture to a large bowl, then add in the rice. Fold the avocado mixture into the rice until combined. Set aside.

Step 4

Add the tomatoes, red onion, cilantro, and lime juice to a medium bowl. Season with ½ teaspoon salt. Toss to combine, adding more salt as necessary. Set aside.

Step 5

Place a generous spoonful of the green rice on the bottom of a bowl. Top with the grilled veggies, grilled corn, black beans, quick pico, chopped romaine lettuce, and some extra cilantro and lime wedges as desired. Enjoy!