Brown Rice with Andouille, Corn, and Red Peppers

Name: Brown Rice with Andouille, Corn, and Red Peppers
Yield: Serves 4 to 6
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

Side Dishes
Vegetables
Pork
Rice

Appears in Cook's Illustrated March/April 2009

We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

SERVES 4 to 6

TIME 2¼ hours

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