Ingredients
4
4 servings
- •3 tablespoons olive oil
- •1 cup oats
- •5 large tomatoes, halved and sliced
- •0.33333334326744 cup onion, chopped
- •1 clove garlic, chopped
- •3 cups water, divided
- •0.5 bunch fresh cilantro
- •2 teaspoons chicken bouillon granules
- •0.5 teaspoon salt
Instructions
- Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
- In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.
Nutritional Facts
Per 4 servings
- Calories: 218
- Carbohydrate: 25g
- Fat: 12g
- Fiber: 5g
- Protein: 5g
- Sugar: 7g
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