Cook rice according to the package. While the water is boiling for the rice, place a non-stick pan over medium heat.

Combine all ingredients (minus olive oil) for the chicken into a medium mixing bowl and toss to coat.

Add the olive oil to the heated pan, allow to heat slightly and then add the chicken mixture.

Cover and allow to cook 4-5 minutes, stirring frequently.

While the chicken is cooking, combine ingredients for the Sriracha cream sauce into a mixing bowl and stir well. Set aside.

During the last few minutes of cooking the chicken, add the bell peppers and cook until they have softened.

Remove from heat, add the black beans to the pan, cover, and set aside.

Once the rice is done cooking, squeeze 1/2 small lime over the top and stir well.

Layer your "bowl"- rice, chicken and veggie mixture, followed by the cream sauce & a dash of dried basil (optional).