Brown Rice with Andouille, Corn, and Red Peppers

Name: Brown Rice with Andouille, Corn, and Red Peppers
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

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

Keywords

Side Dishes
Rice
Pork
Vegetables

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Dutch oven
Slotted spoon
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Paper towel
Plate
Chef's knife
Cutting board
Spoon

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