Prep 20 mins
Cook 1 hr 30 mins
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.
- 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
- 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 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.
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
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.