Turkey, Bean, & Rice Skillet

1/2 tsp olive oil

1 lb turkey light meat, skinless -- cooked

1/2 c onions -- chopped

1/2 c bell peppers -- chopped

1/2 c celery -- sliced

14 1/2 ozs crushed tomatoes

15 ozs dark red kidney beans -- undrained

8 ozs no-salt-added tomato sauce

1/4 c water

2 tsps chili powder

1 c long-grain rice

1 tsp salt

3/4 c low-fat Monterey Jack cheese -- grated

In a skillet, heat oil over medium heat. Add turkey, onions, bell peppers, and celery. Cook until turkey is done and vegetables are tender. Stir in crushed tomatoes, kidney beans, tomato sauce, water, chili powder, and salt. Bring to a boil. Stir in rice. Cover and reduce heat. Simmer, stirring occasionally, 10 minutes or until rice is done. Sprinkle cheese on top.