Heat the oil over medium high heat and saute the onions until translucent for about 5 minutes.
Stir in the bell peppers and cabbage; continue sauteing for another 4 minutes until cabbage begins to wilt then reduce the heat to medium.
Add in the veggies, tomatoes, kidney beans, corn, green chillies, oregano, cumin, chili powder, and liquid smoke. Cook until the veggies are tender for another 12 to 15 minutes; stirring every 5 minutes or so.
Turn the heat back to medium high and stir the cooked rice into the pan. Keep stirring; cook until the rice is thoroughly heated, about 10 minutes.
Before serving, add salt to taste. Enjoy!
Notes
Take your meal on the go by wrapping your beans and rice in a whole wheat tortilla. Drizzle with a some salsa for a little heat.
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.