Dice an onion. Mince two cloves of garlic, ¼ cup sundried tomato and a pickled jalapeno. Toss them into a pan with olive oil and sauté until onions are translucent. Add a cup each; white corn, black beans and rinsed basmati rice. Mix in a tablespoon of Taco Seasoning, the juice of one lime and 1½ cups of vegetable stock. Cover and cook 15 minutes or until all the water has been absorbed. Meanwhile, crumble some cotija cheese and chop two green onions and a handful of cilantro. When the rice has cooled slightly, check seasoning and mix in the cheese and greens.