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For the Guacamole - Combine ¼ Cup Red Onions, 3 Tbsp Chopped jalapeños, 1 Whole Lime (squeezed), ⅓ Cup Cilantro, and 2 tsp Salt (to taste) with 3 Large Ripe Avocados. Mash and mix well.
For the Cilantro lime rice - Mix 6 Cups Cooked Rice (Long Grain Rice), 1 Tbsp Salt (to taste), Juice of Half Lime, and ⅔ Cup Chopped Cilantro.
For the Black Beans - Combine 3 Cans (15.5 oz) Black beans, 2 tsp Onion Powder, 2 tsp Salt (to taste), and 1 Tbsp Lime juice.
For the Corn Salsa - Mix 3 Bags (12 oz) Thawed Frozen Sweet Corn, 3 Diced (⅔ Cup) Jalapeños (deseeded), 1 Cup Diced Red Onion, 1 Cup Chopped Cilantro, 1 Tbsp salt (to taste), and 1 Whole Lime Juiced.
Assemble the bowl with the prepared ingredients, including 1 ½ Lbs Monterey Jack cheese, Sour cream, 1 ½ Whole Head Romaine lettuce, and Pico de gallo (store-bought).