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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

    Average Rating:

    2 Total Reviews

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    • 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.

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    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
    31%
    Total Fat 11.9 g
    18%
    Saturated Fat 3.4 g
    17%
    Cholesterol 16.2 mg
    5%
    Sodium 753.2 mg
    31%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 3.3 g
    13%
    Sugars 2.5 g
    10%
    Protein 11.4 g
    22%

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