Vegan Tinga Rice Bowl with Avocado

Ingredients

• 1 1/2 cups Mahatma® White Rice
• 1 1/2 cups tomato sauce
• 2 chipotle peppers in adobo sauce, chopped
• 1 onion, coarsely chopped
• 3 cloves garlic
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 1/2 tsp salt, divided
• 1/4 cup olive oil
• 2 cans (14 oz each) hearts of palm, drained, rinsed and shredded
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tbsp lime juice
• 8 cups mixed salad greens
• 1 1/2 cups frozen corn, cooked
• 2 ripe avocados, halved, pitted, peeled and chopped
• 1 1/2 cups salsa
• 1/4 cup torn cilantro leaves