Start the rice cooker by combining the rice and water and setting it for Brown Rice. Wait for it to near completion before proceeding.

Cube the bell pepper and onion finely.Mince the garlic. Slice and cross-slice the mushrooms, if using, to create thin spears. Shred the cheddar cheese, measuring 1 inch off the block. Drain and rinse the beans and corn in a colander.

IF INCLUDING BELLAS: Heat a sautee pan over high heat and dry sautee the mushrooms until shriveled and squeaky. Then...

(If not using the bellas, skip to this step): Heat sautee pan to medium-high. Add the oil, onion, and bell pepper and sautee until mostly softened, then add the garlic and contine to sautee. Once everything is softened, add the corn, beans, and seasonings. Sautee briefly. Then remove the pan from the heat and add the cheese, rice, and the UNDRAINED can of tomatoes. Stir well to combine. If it is too cool to be palatable, either return it to the heat, stirring constantly, or warm in a 350 degree F oven in a glass vessel for about 10 minutes.