Heat olive oil in a large skillet over medium heat. Add garlic, green pepper, cumin, salt and optional coriander. Cook for 5 minutes, stirring often, until pepper starts to get tender. Stir in corn and cook 3-5 minutes longer.
Stir beans, salsa and stocks or water into skillet. Bring to a slow boil and cook for 10 – 15 minutes. At this point, you can turn the heat down to low, cover and simmer until dinner, or place in the refrigerator to reheat at dinnertime, or just serve as is.
Put rice in bowls, cover with bean mixture and add any optional garnishes. Enjoy!