Prepare Zesty Avocado Cream Sauce: To a food processor, add avocado, cilantro, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, and salt. Blend mixture, until mostly smooth. Set aside.
(I made it without cilantro and jalapeno, and it turned out fine)
Alternatively, you could just replace this with traditional guacamole.

Prepare yellow rice as per instructions on pack
OR
Prepare Cilantro-Lime Rice: In a small saucepan, combine dry rice with 2 cups of water and ½ tsp. salt. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for 15 to 18 minutes, or until the liquid is absorbed and rice is tender.
Remove from heat and stir in 2 teaspoon of the olive oil, chopped fresh cilantro, lime zest, and lime juice. Keep covered while you prepare remaining components.

In the same pan heat some oil and add any remaining qty of bell pepper and onion. Stir fry for 2-3 minutes. Take it off the heat and add chopped tomatoes. (I did this step because the quantity of chopped bell pepper and onion was more compared to the beans qty).
Alternatively, you can replace this by making salsa with the onion and tomato.