In a medium saucepan, bring water to a boil over high heat. Stir in rice and salt, reduce heat to low, cover and simmer for 30 to 50 minutes (see tip, at left) or until rice is tender and water is absorbed. Remove from heat and fluff with a fork. Let cool completely.
Place avocado in a bowl and drizzle with lemon juice, tossing to coat.
Spoon sour cream into jar and drizzle with hot pepper sauce, wiping down any splashes on the side of the jar. Layer rice, beans, tomatoes, avocado, orange pepper, cheese and cilantro. Seal jar and refrigerate for up to 3 days.
Remove jar from the refrigerator 30 minutes before serving, to bring it to room temperature. Turn jar upside down in a bowl, scooping out the sour cream and dolloping it over the rice.