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Tex-Mex Bulgur


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1-1/2 tablespoons oil
1 cup bulgur
1/4 cup dried onion
1 can (4 ounces) diced green chilies
3/4 teaspoon ground cumin
1 teaspoon chili powder
1 can (8 ounces) tomato sauce
1 can (14 ounces) vegetable broth
1 can (15-1/2 ounces) pinto beans, rinsed and drained, or 1-3/4 to 2 cups cooked
     pinto beans
Salt, to taste

Heat oil in a large skillet. Brown the bulgur and onion in hot oil. Stir in chilies, cumin, chili powder, tomato sauce and vegetable broth. Bring to a boil. Reduce heat and cover. Simmer until liquid is absorbed, about 15 minutes. Stir in pinto beans and heat through. Salt to taste. Serves 4 to 6.



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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013