Rinse brown rice in fine mesh strainer and add to sauce pan along with chicken broth and pinch of salt. Cook for ~45 minutes, or until liquid is absorbed and rice is tender.
Turn off heat and add beans, corn, and cherry tomatoes. Gently stir together.
Scoop into bowls for serving and top with avocado slices, lime wedge, 1 tablespoon shredded cheese, cilantro, and BBQ sauce to taste.
Serve immediately.
Notes
The beans and corn do not need to be heated up, the heat from the rice will warm them sufficiently.