Whisk 3 tablespoons lime juice with 2 teaspoons each chipotle hot sauce and agave and 1/2 teaspoon kosher salt in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups cooked white rice, 1 chopped romaine heart, 3 chopped scallions, 1 cup halved cherry tomatoes, 1/2 cup crumbled queso fresco and 1/4 cup toasted pepitas.
Photograph by Ryan Dausch
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