<p>In saucepan set over high heat, combine rice, Recaito and 2 cups water; cover and bring to boil. Reduce heat to medium-low; cook for 12 to 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork; divide among four bowls.</p>

<p>Top each bowl with corn, pinto beans, tomatoes, red onion and avocado. Garnish with cilantro and jalapeño. Serve with hot sauce (if using), and lime wedges.</p> <p><strong>Note:</strong> Add a cool and smoky finish by mixing together 1/2 cup sour cream, 1 tbsp. lime juice and 1 finely chopped chipotle peppers from 1 can (7 oz.) GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce" data-id="4480">Chipotle Peppers in Adobo Sauce</a>, then drizzling some over each rice bowl before serving.</p>