Brown Rice with Andouille, Corn, and Red Peppers
By America's Test KitchenPublished on January 13, 2009
Time
2¼ hours
Yield
Serves 4 to 6
Ingredients
6 ounces andouille sausage, cut into ½-inch pieces1 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 ¼ cups water 1 ½ cups long-grain brown rice 1 teaspoon table salt ½ cup frozen corn, thawed¼ cup roughly chopped fresh basil ¼ teaspoon ground black pepper 1 lemon, cut into wedges
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.
Time
2¼ hoursYield
Serves 4 to 6Ingredients
6 ounces andouille sausage, cut into ½-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 ¼ cups water
1 ½ cups long-grain brown rice
1 teaspoon table salt
½ cup frozen corn, thawed
¼ cup roughly chopped fresh basil
¼ teaspoon ground black pepper
1 lemon, cut into wedges
Ingredients
6 ounces andouille sausage, cut into ½-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 ¼ cups water
1 ½ cups long-grain brown rice
1 teaspoon table salt
½ cup frozen corn, thawed
¼ cup roughly chopped fresh basil
¼ teaspoon ground black pepper
1 lemon, cut into wedges
Ingredients
6 ounces andouille sausage, cut into ½-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 ¼ cups water
1 ½ cups long-grain brown rice
1 teaspoon table salt
½ cup frozen corn, thawed
¼ cup roughly chopped fresh basil
¼ 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.
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