Recipe by PaulaG
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.
Top Review by KateL
For the health value, this is excellent. It tastes very close to regular Spanish rice. It was very mild, to our taste, so next time I will use Rotel, probably the Mexican version with lime and cilantro. Normally rice offers so little nutrition, but this is packed with fiber to lower cholesterol, and helps get to 25 g of fiber a day. Thanks for posting, Paula. Made for I Recommend Tag.
- 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
Directions See How It's Made
- 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.