Cinco de Mayo Mexican Bowl

Cinco de Mayo Mexican Bowl
  • Cook Time
  • Prep Time
  • 1Servings


  • 1 tablespoon 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 to 3 minutes. Turn off the heat, add the tomato and stir to combine. To serve, sprinkle with the cheese.