Cook ground beef in nonstick skillet over medium-high heat until browned. Drain on paper towels. While still warm, mix in large bowl with cumin and chili powder. Toss with brown and white rice, romaine lettuce, cabbage, 2 tablespoons chopped cilantro, salt, and pepper. Divide among 4 plates; top each with 2 tablespoons diced avocado, 2 tablespoons pico de gallo, 1 tablespoon low-fat sour cream, 1 tablespoon chopped scallions, 1 tablespoon cilantro, 3 slices pickled jalapeño, and 1 crushed tortilla chip.