In a very large skillet, heat olive oil over medium-high heat. Add onion, green onions, green pepper, and carrot. Cook and stir until vegetables are tender, but not brown. Stir in cooked pinto beans, cooked rice, barbecue sauce, the 1/4 cup water, wheat germ, cinnamon, salt and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes, stirring frequently.