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First, line a heavy saucepan on your stovetop with 1 tablespoon of vegetable oil. Set the burner to medium-high heat. Allow the oil to heat up, then add 1 cup (185 g) of basmati rice and 2 tablespoons of lime juice. Stir to mix the juice and rice and spread the rice evenly. Let the rice sautee for one minute. If starches are a concern, rinse the rice in a strainer under the faucet before adding it to the pan. Once the rice has toasted in the oil for a minute, pour 2 cups (473 ml) of water into the saucepan. Wait for the water to begin boiling. Then cover the saucepan and turn the heat down to low.  For white rice, leave the pan covered for roughly 18 minutes before checking to see if the rice has become tender and absorbed all the water. For brown rice, wait for 30.  Avoid checking earlier than needed, which will cause moisture to escape as steam. First, fluff it with a fork once it’s cooked. Then stir in 2 tablespoons of fresh chopped cilantro. Finally, dish equal portions out into four bowls. Divide your chicken into four equal portions. Use each portion to top one bowl of rice. Then top each bowl with ¼ cup of cooked pinto beans, ¼ cup of cooked corn, ¼ cup of guacamole, and ¼ cup of pico de gallo. Finally, divide ½ to ¾ cup of shredded monterey jack cheese into quarters, sprinkle it on top of each serving, and enjoy. Canned corn and beans are already cooked and ready to serve.
Sautee your rice. Cook the rice in water. Dish out your rice. Add other ingredients. Finished.