Peel and dice a medium-sized onion and saute it in 1 tablespoon of cooking oil over low heat for about 5 minutes until it's translucent.
Add 1 medium zucchini diced into small pieces to the pot and sprinkle it with 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of chile powder (or use 2 teaspoons taco seasoning mix.)
Continue to saute for another 3 minutes, then add 1 can of beans (drained and rinsed) 1 cup of corn, and a 16 oz jar of salsa.
Rince 1 3/4 cups of basmati rice (or any long-grain rice) until the water runs clear, then add it to the pot with 3 cups of water (or vegetable broth).
Give it a good stir, then allow it to cook on medium-low for about 10 minutes until the liquid drops just below the level of the rice and veggies. Then cover with a lid and turn the heat to low for 5 minutes.
After it cooks on low for 5 minutes, turn off the heat and allow it to sit untouched for 10 minutes. (Don't take off the lid to peek at it and don't stir it again, just let it sit.)
After at least 10 minutes fluff the rice pilaf with a fork and serve warm with your favorite toppings.
Serve in a bowl, wrapped in a burrito, or in a taco shell.
Notes
Be sure to keep the lid on your rice and let it sit for a least 10 minutes after cooking. This allows it to cook properly, fluff up and not stick together.
You can toss in whatever vegetables or add-ins that you want in your rice, just keep the liquid-to-rice ratio the same.
If you choose not to add a can of salsa to the rice, you must add an additional 1/4 cup of water to the dish to account for the change in moisture.