Brown Rice Bulgur and Pinto Pilaf

1 cup diced onion
1 cup short grain brown rice
¼ cup bulgur wheat
2½ cups water
½ tsp salt
1 zucchini, finely diced
1 jalapeno, finely diced
2 cloves garlic, minced
1 can pinto beans, well drained

In a medium pot, sauté the onion in a bit of olive oil for about 5 minutes. Add the rice and bulgur and continue3 cooking for another 5 minutes, stirring often. Add the water and salt to the rice, bring to a boil, stir, and reduce heat to a simmer. Cover and cook about 15 minutes, until all the water is absorbed.

Meanwhile, sauté the zucchini, jalapeno and garlic in a separate sauté pan, and keep warm. After the rice has cooked about 15 minutes, tip the beans on top of the rice and cover the mixture. Allow to simmer another 5 minutes. Fold in the zucchini mixture into the rice and serve with a nice Tsatsiki yogurt dressing.