Spanish Oats

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

1. In a medium saucepan, heat the olive oil.
2. Add garlic and minced onion.
3. Cook until soft.
4. Add remaining ingredients.
5. Bring to a boil over medium high heat.
6. Cover, reduce heat and simmer for 1 hour until the oats are tender and liquid is absorbed.
7. Stir occasionally while cooking.
8. Remove from heat and let stand, covered, 5 minutes before serving.