Steel Cut Oatmeal With Chorizo Peppers And Onions Recipe

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

Preparation

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.

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