Steel Cut Oatmeal with Chorizo, Peppers and Onions

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Steel Cut Oatmeal with Chorizo, Peppers and Onions
  • Prep 45 min
  • Total 45 min
  • Servings 4
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Turn a classic morning grain into a satisfying dinner dish with the addition of hearty sausage and veggies.
By Mark Evitt
Updated Jun 19, 2012


  • 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
Make With
Make With
Progresso Broth


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This dish is also delicious with a fried egg on top.


Nutrition Facts are not available for this recipe
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