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    You are in: Home / Recipes / Brown Rice With Andouille, Corn, and Red Peppers Recipe
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    Brown Rice With Andouille, Corn, and Red Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Pinay0618's Note:

    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.

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    1. 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. 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. 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.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on February 28, 2011


      This was really yummy. I cooked the veggies and then added them to my rice cooker that I had heated up in advance. Then I added the rice, water and broth. It worked great. I added 1/2 more ingredients and I added more corn than the recipe called for. Hubby said he couldn't stop eating it. Cook's Illustrated recipes are always good. Thanks

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    • on February 06, 2011

      Had some andouille sausages left in my fridge so I got on to search for a recipe. Since I had everything else needed on hand I made this one.

      Pretty tasty. I added about 2 tsp of cajun seasoning cayenne while sauteeing the veggies. Also increased the onions and peppers until they came to about 3 cups (thawed and chopped a frozen 3 pepper onion blend), and added about 3/4 cup of corn (I like to get more veggies in where I can). My main issue with this recipe is that I'm not sure how it would make 6 servings unless it was a side dish. We ate it as our main and made 4 servings (and we're not huge portion eaters).

      Very reminiscent of dirty rice especially with the cajun seasoning I added and a nice low effort recipe. I'll make again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brown Rice With Andouille, Corn, and Red Peppers

    Serving Size: 1 (272 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 339.0
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 3.4 g
    Cholesterol 16.2 mg
    Sodium 753.2 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 3.3 g
    Sugars 2.5 g
    Protein 11.4 g

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