For the rice:
Heat 1 tbsp of oil in a saucepan on medium heat. Add the rice and stir to coat the rice with oil. Add 3 cups of water and bring to a boil with the lid on. Once the water begins to boil, turn the heat to low and simmer for 20 minutes with the lid still on. Fluff the rice with a fork and set it aside.
For the soup:
Heat 1 tbsp of oil in another saucepan on medium heat. Add the onion and green pepper and sauté for about 5–7 minutes. Rinse and drain the black beans and corn. Add them to the sauce pan along with the tomatoes, tomato sauce and vegetable broth. Add about 1 tsp of each seasoning. Add more or less of each as desired. Bring everything to a boil and then lower the heat to low and simmer for about 20 minutes.