Name: Brown Rice with Andouille, Corn, and Red Peppers
Total time: 2 h 15 min
Ingredients: 6 ounces andouille sausage, 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 or pressed through garlic press (about 1 tablespoon); 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

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.

Before You Begin

If you cannot find Andouille sausage, substitute chorizo, linguiça, or kielbasa. Short-grain brown rice can also be used in this recipe.

Instructions

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.

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.

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.