Tex mex veggie rice bowl

Ingredients

• 1/3 bunch fresh cilantro
• 1 c (50 ml) long grain rice
• 1 can 12 oz (398 ml) Del Monte red kidney beans
• 2 c (500 ml) frozen sweet corn
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 small red onion, chopped
• 2 tsp (10 ml) tex mex spice mix
• Salt
• freshly ground pepper
• 3/4 c (180 ml) grape tomatoes (or cherry tomatoes) cut into half
• 1/3 c (80 ml) green and/or black olives, pitted and sliced
• 1/4 to 1/2 tsp (1 to 2 ml) ground chipotle pepper