Rich in fibre, protein, iron, phosphorus and other essential nutrients.
- 2 tablespoons olive oil
- 1 small dried red chili pepper
- 1 medium red onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 2 large ripe tomatoes, seeded and diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- 1 1/4 cups oats rice
- 3 cups vegetable broth
Heat the oil in a 12-inch skillet over medium heat. Add chili pepper, onion and garlic and saute, stirring often, until the onion is soft but not browned, (takes about 6 minutes). Add in the tomatoes, bell peppers, paprika, thyme, sea salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
Add in the oats rice; stir to coat well with the tomato mixture.
Add broth then bring to a boil. Then reduce the heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with green olives and fresh cilantro, if desired.