Whisk together the sauce ingredients in a mixing bowl. Set aside.
Heat the oil in a large skillet over medium high heat. Add the garlic and sauté for 30 seconds until the garlic is aromatic.
Stir in the diced onions and red bell pepper and cook until the onions are translucent (approximately 2-3 minutes).
Add in the corn and black beans. Cook for 1 minute until they are heated through.
Then stir in the cooked rice and the sauce mixture. Stir thoroughly to coat all the ingredients with the sauce. Sauté for 2-3 minutes until all the ingredients are heated through.
Serve immediately while warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.