A meal wouldn't be Mexican without rice and beans, whether inside or alongside a tortilla. To save time preparing this recipe, use a food processor to chop the onion, garlic, and pepper.
Heat the oil in a large saucepan and add the rice. Stir until it has turned white, about three minutes. Add the tomatoes, onion, garlic, pepper, cumin, liquid, and, if desired, a combination (or all) of the corn, peas, and carrots. Bring to a boil and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Garnish with chopped fresh parsley or cilantro. Serves six to eight.