Start the rice cooking in the rice cooker or in a pan on the stove.
Rinse and drain the beans and get them ready to heat in the microwave or in a pan on the stove.
Season the chicken with the taco seasoning mix. Stir to coat.
In a large nonstick skillet, heat the olive oil. Add the pepper and onion, and cook for 5 to 7 minutes. The onions will start to go clear. Add the chicken and continue cooking until it is cooked through and the vegetables are tender, about 5 minutes more.
In a mixing bowl, whisk together the sour cream and salsa verde. Add this mixture to the skillet and heat through. Stir in a handful of chopped cilantro.
Assemble bowls by dividing the rice, beans, and chicken mixture among four bowls. Top with shredded cheese, tomato, and additional cilantro.