1. In a large bowl, combine the cooked brown rice, chopped cilantro, lime juice, and olive oil. Stir until well mixed and set aside.
2. In a skillet over medium heat, add a splash of olive oil and sauté the diced red bell pepper until it begins to soften, about 4-5 minutes.
3. Add the corn kernels and black beans to the skillet, sprinkle with cumin, salt, and pepper, and cook for an additional 3-4 minutes. This step reminds me of the many times I’ve turned a simple skillet meal into something extraordinary with just a few spices.
4. To assemble the stacks, start by placing a layer of cilantro-lime rice on a plate, followed by a layer of the bean and veggie mixture.
5. Top with sliced avocado and a few jalapeño slices if you’re feeling adventurous. The avocado adds a creamy texture that balances the zesty rice beautifully.
6. Repeat the layers if desired, serving each stack with a lime wedge for an extra burst of flavor.

These stacks come together quickly, making them perfect for those evenings when you want a homemade meal without the hassle.