When measuring cilantro, make sure to measure it after stems have been removed and you have packed it into the measuring cup. Of course, feel free to adjust the amounts of cilantro to personal preference (I LOVE it!)
Prepare the rice by combining the rice, vegetarian or chicken broth, and minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover until the rice is cooked through.
Once the rice is cooked and no liquid remains, stir in the lime juice, cilantro, and white sugar.
Add in the drained and rinsed black beans and corn.
Meanwhile, mash a ripe avocado with tabasco sauce and salt and pepper. I mash the avocado with a fork until smooth and no chunks remain.
Finely chop the tomatoes, white onion, and cilantro. Mix together and add lime juice and salt and pepper.
Prepare the dressing by blending all of the ingredients.
Assemble
Lay down a bed of lettuce, top with the cilantro rice and bean mixture, add some pico de gallo, top with a dollup of guacamole and sour cream, and then drizzle with the dressing and enjoy!