Preheat the grill to medium-high heat. Toss the sliced vegetables with olive oil, salt, and black pepper.

Grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and slightly charred.

In a mixing bowl, mash the avocados. Add diced tomato, onion, lime juice, salt, and cilantro. Mix until combined.

Taste and adjust seasoning if necessary. Serve immediately or cover with plastic wrap to prevent browning.

In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Add the rice and toast for 2-3 minutes. Stir in diced tomato, chicken broth, garlic powder, and cumin.

Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed.