Brown Rice With Andouille, Corn, and Red Peppers |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Raised in a Filipino household, I never knew there was such a thing as brown rice - brown? REALLY? - until I was married and on my own. I still love jasmine rice - but I really like that chewy, nutty thing going on with brown rice, too. This recipe is from Cook's Illustrated. Ingredients:
6 ounces andouille sausages, cut into 1/2-inch pieces |
1 tablespoon olive oil |
1 medium onion, chopped fine (about 1 cup) |
1 red bell pepper, chopped fine (about 1 cup) |
3 medium garlic cloves, minced |
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:
1. Adjust oven rack to middle position; heat oven to 375 degrees. 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.
2. 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.
3. Remove pan from oven; uncover and discard foil. 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.
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