Zippy Skillet Rice

1 cup uncooked long grain rice
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup diced pimientos
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/2 cup shredded cheddar cheese

In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender.

Add tomatoes, pimientos, chili powder, salt, pepper and turmeric; mix well. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Serve immediately. Makes 4-6 servings.