Brown Rice with Andouille, Corn, and Red Peppers | America's Test Kitchen

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