I love Mexican spices and herbs. If I see chili pepper or cumin on an ingredient list- I’m there. If I’m at a restaurant and the menu reads cilantro, I’m probably going to order it. You could say, on this Thankful Thursday, that I am thankful for Mexican flair cooking!
This recipe incorporates my favorite Mexican spices and cilantro, which is in season right now. In this area of Virginia, it will soon get too hot and will be hard to raise cilantro outside. Although bulgur is a Mediterranean grain, I used it in this recipe instead of rice to add some protein. Bulgur contains 11g of protein per 1/2 cup serving! It also contains 6g of fiber and 8% of the recommended daily value of iron. Not so hard to be vegetarian, now is it?
- 1 c. uncooked bulgur
- 2 peppers, diced (I used red peppers)
- 1 onion
- 1 c. cherry tomatoes halved or quartered, depending on size
- coconut oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 1 tsp. Celtic sea salt
- cilantro, chopped
- guacamole (optional)
Cook bulgur according to the directions on the package. When there is about 7 minutes left on the bulgur, saute peppers and onions in a dab of coconut oil on medium low heat. After about 5 minutes, add tomatoes. In a bowl, mix cumin, chili pepper, cayenne pepper, garlic powder, and salt. When bulgur is finished, drain any excess water and add to skillet. Add spices and stir thoroughly. Reduce to low and cook for about 5 minutes, stirring frequently. Serve in bowls with cilantro sprinkled on top. We added guacamole for an added flair, but it’s just as good without.
Great leftover for lunches.
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