14-ounce can diced green chile peppers, with liquid
1teaspoonground black pepper
Add olive oil into a large deep skillet over medium-high heat. When the oil is hot, add bell pepper and onion. Cook, stirring frequently for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
Add the rice and stir to coat with oil. Stir in the chicken-style broth, tomatoes, pinto beans, black beans, corn, cilantro, green chiles, turmeric, salt, and pepper.
Bring to a boil then reduce the heat to low. Cover and simmer for 30 minutes, until rice is fully cooked. Adjust seasoning to taste and serve hot.