Remove the butter from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 2 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the softened butter until combined.

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. Drain and rinse the beans. In a large nonstick pan, heat a drizzle of olive oil on medium- high until hot. Add the halved tomatoes and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Add the drained beans, honey, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the cream (shaking the packet before opening). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Serve the finished rice topped with the finished beans and vegetables. Garnish with the sour cream, cilantro (picking the leaves off the stems and tearing into pieces just before adding), and crispy onions. Enjoy!