Turn the Instant Pot to saute and add the oil for one minute.
Add the scallions and peppers and stir occasionally until slightly softened, about 2 minutes.
Add the cumin, chili powder, and salt and stir for another minute.
Press cancel and add in the rice, water, corn, and salsa. Stir to combine.
Close the lid and pressure cook for 5 minutes on high.
Let the pressure release naturally for 5 minutes, and then release the rest of the steam.
Open the lid and add the beans. Stir to combine and cover for 2 minutes to warm the beans.
Serve warm with your toppings of choice.
If you do not have an Instant Pot, cook the rice according to the package and omit the water from the recipe. Saute the scallions and peppers in a pot and then add all the other ingredients, except for the rice and beans, until heated through. Mix the rice and beans in at the end.
Recipe provided by: Beth Rosen, Registered Dietitian with www.GoodnessGraciousLiving.com