Turn a classic morning grain into a satisfying dinner dish with the addition of hearty sausage and veggies.
cup uncooked steel cut oats
tablespoon olive oil
carton (32 oz) Progresso™ chicken broth (4 cups)
lb chorizo sausage, casing removed, diced
medium bell peppers (any color), diced
medium yellow onion, diced
In 3-quart saucepan, cook oats in oil over medium-high heat about 5 minutes, stirring frequently, until toasted. Add broth. Heat to boiling; reduce heat. Simmer uncovered until liquid is absorbed, about 35 minutes.
Meanwhile, in 12-inch skillet, cook chorizo over medium heat about 5 minutes, stirring occasionally, until cooked and crisp. Remove chorizo to plate; cover to keep warm. Add bell peppers and onion to drippings in skillet; cook over medium heat about 20 minutes, stirring occasionally, until peppers are tender and onion begins to caramelize.
Fold peppers and onion into cooked oatmeal. Divide among 4 bowls; top with chorizo. Serve immediately.
If you can’t find chorizo, use 2 spicy Italian sausage links. Remove the sausage from its casing and crumble it up while cooking.
This dish is also delicious with a fried egg on top.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.