Finely chop the sweet onions, dice the vine-ripened tomatoes, and deseed and finely chop the jalapenos if using.

In a large pot, heat 4 tablespoons of cold-pressed artisanal avocado oil over medium heat.

Add the finely chopped sweet onions and jalapenos (if using) to the pot. Sauté until the onions become translucent and fragrant.

Stir in the nutty and aromatic brown rice to the sautéed onions. Coat the rice with the oil and cook for 2-3 minutes to lightly toast the rice.

Combine the rich homemade chicken stock and pure crisp mountain spring water in a separate container.

Pour the liquid mixture into the pot with the sautéed onions and brown rice. Season with salt to taste.

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes or until the brown rice is cooked and has absorbed the liquid.

Once the rice is cooked, fluff it with a fork to separate the grains.

In a separate pan, heat the remaining 2 tablespoons of cold-pressed avocado oil over medium heat.

Add the diced vine-ripened tomatoes and sweet peas to the pan. Sauté for a few minutes until the tomatoes are softened, and the peas are tender.

Fold the sautéed tomatoes and peas into the cooked brown rice mixture. Mix gently to combine all the ingredients.

Taste and adjust the seasoning if needed. Serve the Qdoba-style brown rice warm as a flavorful and nutty side dish.