Brown Rice With Andouille, Corn, And Red Peppers

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 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 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.