Romaine Tacos with Mexican Bean Rice and Avocado

This is a great and healthy meal, that can be made with limited ingredients. You fill the center of romaine leaves with the filling, like you would a taco. You could always use the conventional tortilla wrap as well, but this is a healthier option.

Ingredients (enough for 4-6):
Romaine lettuce leaves (torn off of the stem)

2 avocados, pitted and sliced
4 tomatoes, diced

Rice:
1 tsp oil
1 small onion, finely chopped
1 small jalapeno pepper, finely diced

1 cup rice (any long grain works well, brown or white)
1 cup orange juice
1 tbsp orange zest
1 cup vegetable stock (you may need to add an additional 1/2 cup of stock, depending on the rice)
1 tsp chili powder
1 tsp cumin
1/4 tsp sea salt (or more, if you desire)
pinch of pepper
2 cloves garlic, minced

1 can beans, drained and rinsed (you can use any flavor that you like)
a few dashes of hot sauce (optional)

Optional Toppings:
Salsa (my favorite)
Cilantro
Mandarin Oranges
Mango Chutney
Lime Juice
Vegan Cheese, or Sour Cream

1) In a medium saucepan, saute oil and onion until onion becomes slightly translucent (about 4 minutes). Add rice and jalapeno pepper, sauteing for an additional 2 minutes (making sure that the rice doesn't burn, constantly stirring). Add all other rice ingredients (except for the beans), bring to a boil, reduce heat and simmer, covered, for 20 minutes (or until the rice soaks up all of the liquid). Once the rice is fully cooked, fold in beans and hot sauce (if using).
2) Place a small amount of rice into the center of the lettuce leaves, placing a few slices of avocado, tomato, and any additional toppings on top. Eat like a taco (the romaine leaf will fold as such), and enjoy!