In saucepan set over high heat, combine rice, Recaito and 2 cups water; cover and bring to boil. Reduce heat to medium-low; cook for 12 to 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork; divide among four bowls.
Top each bowl with corn, pinto beans, tomatoes, red onion and avocado. Garnish with cilantro and jalapeño. Serve with hot sauce (if using), and lime wedges.
Note: Add a cool and smoky finish by mixing together 1/2 cup sour cream, 1 tbsp. lime juice and 1 finely chopped chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, then drizzling some over each rice bowl before serving.