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Cinco de Mayo Mexican Bowl

Cinco de Mayo Mexican Bowl


  • 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.