Measure out the Rice Herb/Spice ingredients into a small bowl, mix well, set aside.

In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, red bell pepper, and jalapeno peppers; sauté over medium-high heat until the onions and peppers begin to soften, approximately 5 to 7 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.

Add the minced garlic, tomato paste and Rice Herb/Spice mix and sauté for 1 minute, then add the dry rice, stirring constantly to thoroughly coat the rice with the seasoning/tomato paste mixture, about 30 seconds.

Add the vegetable broth and water, bring to boil, stir well to combine, then immediately lower to a simmer, then place the lid on the skillet/pot and allow to cook undisturbed for 15 minutes. Then remove the lid (do not stir) and allow to cook for another 10 minutes undisturbed with the lid off. After the 10 minutes has expired, then gently pull up a few grains of rice to test for tenderness. If the rice is tender, go to Step 5. If not and all the liquid has evaporated, add a 1 tablespoon or so of water and continue simmering until the rice is tender. Resist the urge to stir.

In the meantime, place all the Tomato Cilantro Topping ingredients into a bowl and stir. Set aside until the rice is done.

When the rice is done, lay the corn and black beans on top of the cooked rice (do not stir the rice), cover with a lid and remove from the heat, and allow to sit for a few minutes. You just want the corn and beans heated through, then stir everything together and place the Tomato Cilantro Topping over the rice and serve.