"Tex-Mex" Kasha - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large green pepper, chopped
1 clove garlic, minced
1/2 tsp. cumin
1 tsp. chili powder
3/4 c. buckwheat groats (kasha, preferably whole)
3 cans tomatoes
fresh ground pepper to taste

Preparation

Heat oil in large skillet.
Add onion, celery, pepper and garlic.
Saute until onion is soft.
Stir in oregano, cumin and chili powder along with kasha and tomatoes.
Season to taste with pepper.
Reduce heat and cover.
Simmer about 20 minutes until liquid has been absorbed and kasha is cooked.
Sprinkle with cheese.
Cover and let cheese melt about 1 minute.