Brown Rice with Andouille, Corn, and Red Peppers
(from 226-2tone’s recipe box)
SERVES 4 TO 6
If you cannot find Andouille sausage, substitute chorizo, linguiça, or kielbasa. Short-grain brown rice can also be used in this recipe.
WHY THIS RECIPE WORKS:
To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs and a squeeze of citrus just before serving brightened our brown rice recipe.
Source: Cook's Illustrated Published March 1, 2009 (CC and CI collection) (from RecipeThing user Bethany)
Categories: Beans and Grains
Ingredients
- 6 ounces andouille sausage, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 1 red bell pepper, finely chopped (about 1 cup)
- 3 (medium) cloves garlic, minced, or pressed through garlic press (about 1 tbsp)
- 1 cup low-sodium chicken broth
- 2 1/4 cups water
- 1 1/2 cups long-grain brown rice
- 1 teaspoon table salt
- 1/2 cup frozen corn, thawed
- 1/4 cup roughly chopped fresh basil
- 1/4 teaspoon ground black pepper
- 1 lemon, cut into wedges
Directions
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Adjust oven rack to middle position; heat oven to 375°F. Cook sausage in Dutch oven over medium heat until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate; set aside. Add onion and pepper and cook, stirring occasionally, until well-browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds.
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Add chicken broth and water; cover and bring to boil. Remove pan from heat, stir in rice and salt. Cover pot with lid and bake rice until tender, 65 to 70 minutes.
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Remove pot from oven and uncover. Fluff rice with dinner fork, stir in corn and reserved sausage, then replace lid. Let rice stand 5 minutes. Stir in basil and black pepper; serve, passing lemon wedges separately.