Wash and dry all produce.

Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine sour cream, guacamole, diced tomato, and scallion whites. Season with salt and pepper.

Microwave rice according to package directions.

Drain beans. Place beans and chicken in a large microwave-safe bowl; season with Southwest Spice. Cover bowl with plastic wrap. Microwave until warmed through, 2 minutes. Remove plastic wrap and season with salt and pepper.

Divide rice between bowls. Top with chicken and beans and dollop with creamy guacamole. Sprinkle with Monterey Jack and scallion greens. Drizzle with hot sauce to taste and serve.