Total Time
25mins
Prep 5 mins
Cook 20 mins

A litle different speed from Spanish rice.

Ingredients Nutrition

Directions

  1. Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
  2. Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
  3. Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
  4. Season to taste with salt and pepper.
  5. For Vegetarian use the Vegetable Broth.
Most Helpful

5 5

Ooh! I am SO glad I found this recipe! It is delicious AND healthy! I used olive oil for the margarine and threw a little oregano and garlic powder in with mine; I also kept out the jalapenos as I have wee ones and substituted a sprinkle of hot pepper powder instead. Otherwise, made it as written. Thanks so much for a great recipe! I'll be making this one often!

4 5

Better and healthier and faster than Mexican rice, will do again, hot though, be careful!

4 5

This side is really great. I had printed it out a while ago, but kept putting it off because of all of the chopping/prep that was involved. After having it tonight for the first time, I have to ask myself - why did I wait so long?!