4/5
(1 Votes)
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup diced red or green bell pepper
- 1/2 cup grated carrot
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground pepper
- 1 large clove garlic
- 1 3/4 cups water
- 1 cup medium grain bulger
- 1 can (8 3/4 oz) red kidney beans -- drained
- 1 can (7 oz) whole kernel corn -- drained
- 1/2 cup cheddar cheese -- grated
Preparation
Step 1
In large nonstick 10 inch skillet, heat oil over medium heat. Stir in onion, pepper, carrot; cook, stirring often for 4 minutes.
Stir in chili powder, salt, cumin, pepper and garlic; cook, stirring for 30 seconds. Add water and bring to boil over high heat .
Stir in bulgur, beans and corn. Reduce heat and cover; simmer for 15 minutes. Remove from heat and let stand 15 minutes or until all liquid is absorbed. Toss with cheese and serve.
Summer variation: substitute diced summer squash, zucchini or other vegetables for all or part of the bell pepper and carrot.