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Steel Cut Oatmeal with Chorizo, Peppers and Onions
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Prep Time:
45 minutes
Total Time:
45 minutes
Elevate breakfast oats to a savory dinner by mixing in bold sausage and flavorful veggies.
Ingredients:
  • 1 cup uncooked steel cut oats
  • 1 tablespoon olive oil
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1/4 lb chorizo sausage, casing removed, diced
  • 3 medium bell peppers (any color), diced
  • 1 medium yellow onion, diced
Instructions:
  • In a 3-quart saucepan, toast oats in oil over medium-high heat for 5 minutes until golden. Stir often. Pour in broth and bring to a boil. Reduce heat and simmer uncovered for about 35 minutes until liquid is absorbed.
  • In a large skillet, sizzle chorizo over medium heat for 5 minutes until golden and crunchy. Set aside on a plate to stay warm. Toss bell peppers and onion in the flavorful drippings; sauté for 20 minutes until peppers are soft and onion is slightly caramelized.
  • Gently mix the peppers and onion into the hot oatmeal. Spoon into 4 bowls and garnish with chorizo. Serve promptly.

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