Bulger Tex-Mex Style

By MKMILLION

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.