- Melt butter in skillet over medium heat. Add dry bulgur and chopped onion.
- Cook until onion is limp and bulgur is golden.
- Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes on medium heat. Stir in beef broth or water and bring to a boil.
- Reduce heat; simmer for 20 minutes or until all liquid is absorbed.
- Salt and pepper to taste. Serve with a wedge of fresh lime as a garnish and to squeeze on each individual dish to bring out the flavors of the dish.