For the Rice:

• 2 cups brown rice
• 1 shallot roughly chopped
• 2 cups tightly packed fresh cilantro leaves tough stems removed
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

For the Toppings:

• 1 cup black beans cooked and drained or canned and drained
• 1 cup guacamole
• 1 cup romaine lettuce shredded
• 1 cup Colby jack cheese shredded

For the Pico de Gallo

• 1.5 pounds ripe tomatoes small dice
• ⅓ cup large white onion small dice
• 1 Jalapeño finely diced
• ⅓ cup cilanto finely chopped
• 1 tablespoon lime juice
• kosher salt to taste