Brown Rice with Andouille, Corn, and Red Peppers

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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?

SERVES4 to 6

TIME2¼ hours

WHY THIS RECIPE WORKS

To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs a...

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