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Steps
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.
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This dish is also delicious with a fried egg on top.
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Nutrition Facts are not available for this recipe
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