Skillet Beef and Rice Posole


1 1/2 lb ground beef
2 c uncooked quick-cooking rice
1/4 c sliced green onions
1 can (15oz) black beans, drained and rinsed
1 can (15oz) hominy, drained and rinsed
1 3/4 c water
1 can (10oz) diced tomatoes and green chilies, or Mexican style stewed tomatoes
1/2 tsp turmeric
1 1/2 c finely shredded Mexican blend cheese


Heat large nonstick skillet over medium heat until hot. Add ground beef; cook, breaking into crumbles and stirring occasionally. When no longer pink, drain any excess drippings.
Add rice and green onions, cook and stir 5 minutes. Stir in remaining ingredients except cheese and bring to a boil. Cover and remove from heat; let stand 5 minutes.
Sprinkle with cheese before serving.