Dice the green pepper.

Chop the onion.

Mince the garlic cloves.

Heat olive or canola oil in a large nonstick skillet over medium heat.

Saute the green pepper, onion, and garlic in the oil for 3 minutes, stirring occasionally.

Stir in the reduced-sodium chicken broth, uncooked long grain rice, ground cumin, and ground turmeric.

Bring the mixture to a boil.

Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

Rinse and drain the black beans.

Add the black beans, diced tomatoes and green chilies (undrained), and thawed frozen corn to the skillet.

Heat through, stirring occasionally, until all ingredients are warmed.

Serve hot.