Yucatecan Rice Salad

Ingredients

• 1/2 cup water
• 1/8 teaspoon ground turmeric
• 1/2 cup instant whole-grain brown rice (such as Minute)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup jalapeño-stuffed green olives, coarsely chopped (about 11 olives)
• 1/3 cup prechopped red onion
• 3 (0.5-ounce) slices reduced-fat Monterey Jack cheese with jalapeño peppers, cut into 1/2-inch squares
• 1/4 cup chopped fresh cilantro
• 1 tablespoon extra-virgin olive oil
• Lemon wedges (optional)

Preparation

1. 1. Bring water and turmeric to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat. Place rice in a wire mesh strainer; rinse rice with cold water, and drain well.
2. 2. While rice cooks, combine beans and next 5 ingredients in a medium bowl. Add the cooled rice; toss gently until blended. Serve with lemon wedges, if desired.
3. Serve with: Tomato-Avocado Wedges