Spanish Oats Recipe #88949
This recipe was adapted from the Oat Cuisine Cookbook. I spiced it up a bit for a more southwestern taste. I fix this instead of Spanish rice.
by PaulaG
1¼ hours | 10 min prep
SERVES 6
- 1 teaspoon extra virgin olive oil
- 1 (15 ounce) can diced tomatoes (low sodium if available)
- 1 teaspoon chili powder
- 2 garlic cloves, minced fine
- 1 medium onion, chopped
- 2/3 cup whole oats (groats)
- 2 cups water
- In a medium saucepan, heat the olive oil.
- Add garlic and minced onion.
- Cook until soft.
- Add remaining ingredients.
- Bring to a boil over medium high heat.
- Cover, reduce heat and simmer for 1 hour until the oats are tender and liquid is absorbed.
- Stir occasionally while cooking.
- Remove from heat and let stand, covered, 5 minutes before serving.
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5 stars