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Steel Cut Oatmeal with Chorizo, Peppers and Onions

Blogger Mark Evitt of The Manly Housekeeper turns a morning breakfast classic—oatmeal—into a savory dinner dish.

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4

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

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LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 Fold peppers and onion into cooked oatmeal. Divide among 4 bowls; top with chorizo. Serve immediately.

EXPERT TIPS

Expert Tips

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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