1 tablespoon extra virgin olive oil (EVOO)
1/2 green bell pepper, seeded and finely chopped
1/2 cup cooked rice
1/4 cup canned beans, rinsed
1 teaspoon turmeric
1 tomato, seeded and chopped
2 tablespoons shredded cheddar cheese
In a small skillet, heat the EVOO over medium heat. Add the bell pepper and cook until softened, about 5 minutes. Stir in the rice, beans and turmeric and cook until heated through, 2-3 minutes. Turn off the heat, add the tomato and stir to combine. To serve, sprinkle with the cheese.