Steel Cut Oatmeal with Chorizo, Peppers and Onions

steel cut oatmeal with chorizo, peppers and onions Entree
Steel Cut Oatmeal with Chorizo, Peppers and Onions
  • Prep 45 min
  • Total 45 min
  • Servings 4

Turn a classic morning grain into a satisfying dinner dish with the addition of hearty sausage and veggies. MORE+ LESS-

Mark Evitt
Updated June 19, 2012
Progresso Broth
Make with
Progresso Broth


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


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  • 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

  • This dish is also delicious with a fried egg on top.

Nutrition Information

No nutrition information available for this recipe

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