In a 3-quart saucepan, mix the rice, water, cumin, turmeric, onion powder, salt and garlic powder. Bring to a boil. Cover and reduce the heat. Simmer for 20 minutes or until all of the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Meanwhile, coat the bottom of a 12-inch nonstick skillet with 1 teaspoon oil. Heat the oil over medium-high heat. Add the bell peppers. Cook until charred and slightly tender, stirring occasionally (the pepper skins will make a popping noise as they char). Stir in the beans and heat for 1 minute. To serve, divide the rice evenly among 4 bowls. Top with the bean/pepper mixture, tomato, avocado, red onion, taco sauce, cheese and sour cream. Tip: for a heartier meal, try adding cooked ground beef, chicken, or taco meat to the bean mixture.