Prep time: 20 minutes | Cook time: 10 minutes | Number of Servings: 5

Ingredients

• • 3/4 cup bulgur
• • 1 ¼ cups water
• • 4 teaspoons vegetable oil
• • 1 cup onion, chopped
• • 1/2 cup celery, chopped
• • 1/2 cup green bell pepper, chopped
• • 2 cloves garlic, minced
• • 2 teaspoons chili powder

• • 1/2 teaspoon oregano
• • 1/4 teaspoon cumin
• • 1/4 teaspoon black pepper
• • 1 teaspoon low-sodium chicken bouillon
• • 1 (15 ounce) diced, canned tomatoes with juice
• • 2 Tablespoons jalapeño chiles, chopped (optional)
• • 1/2 cup grated cheese (optional)

Directions

1. In a small pan, measure water and bulgur. Bring to a boil. Turn off heat and cover. Let set for 20 minutes.
2. Chop and measure remaining ingredients. Heat oil in a 10 inch nonstick skillet on medium high. Add onion, green pepper, celery. Sauté until onions are soft (5 minutes).
3. Add dry herbs and spices. Stir for 1 minute. Add tomatoes with juice. Add chopped chiles (if desired). Bring mixture to a boil. Turn the burner down to medium high. Cook uncovered until liquid has almost evaporated.
4. Fluff bulgur with a fork. Add to skillet and fold in until evenly blended. Continue cooking until moisture is gone from the bottom of skillet. Add cheese (if desired), and serve.