Yucatecan Rice Salad

I made this salad for a baby shower a few weeks ago {pardon the cell phone picture} and while it may be claimed "girl" food, it is enjoyable for men and women alike. :)

YUJCATECAN RICE SALAD
{adapted from Cooking Light mag}

need:
1/2 cup water
1/4 teas. ground turmeric
1/2 cup instant brown rice {I used Uncle Ben's}
1/3 cup jalapeno stuffed green olives coarsely chopped
1/4 cup diced jalapenos {optional...but add a nice little extra kick}
1/3 cup red onion {chopped}
1/4cup cilantro
1 tablespoon extra-virgin olive oil
1 can {15 oz} black beans rinsed & drained
3 slices Pepper Jack cheese cut into 1/2 inch thick squares

1. Bring water and turmeric to boil in medium saucepan. Stir in rice, cover and reduce heat. Simmer for 5 minutes. Place rice in wire mesh strainer and rinse with cold water...drain well.
2. Combine olives,jalapenos {if using}, onion, cilantro olive oil, and black beans in a medium bowl. Add rice and toss gently. Then lightly toss in cheese.

enjoy.