Mexican Style Bulgur

A litle different speed from Spanish rice.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  tablespoons margarine
• 1  cup Bulgar wheat
• 1  medium onion, chopped
• 1  cup  thinly sliced celery
• 1⁄2 red bell pepper, diced
• 2  jalapeno peppers, cored, seeded, and finely chopped (optional)
• 3⁄4 teaspoon ground cumin
• 1  teaspoon chili powder
• 2 1⁄4 cups vegetable broth (or low-sodium beef broth)
•  salt (to taste)
•  fresh ground black pepper (to taste)

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.