Chipotle Mushroom Burrito Bowl with White Rice

Ingredients

• 1 1/2 cups Carolina® White Rice
• 1 red onion, thinly sliced
• 1/3 cup cider vinegar
• 1 tsp salt, divided
• 1/4 tsp granulated sugar
• 2 tbsp vegetable oil
• 6 large portobello mushrooms, stems and gills removed, and thinly sliced
• 1/2 tsp pepper
• 1 onion, diced
• 2 chipotle peppers in adobo, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 1/2 cups tomato sauce
• 1/2 cup sodium-reduced vegetable broth
• 1 cup shredded purple cabbage
• 2 small avocados, halved, pitted, peeled and sliced
• 1/2 cup finely crumbled feta cheese
• 1/4 cup finely chopped fresh cilantro
• Lime wedges, for serving