Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Wehani or long-grain brown rice, (see Note)

  2. 3 cups reduced-sodium chicken broth

  3. 1 tablespoon peanut oil, or canola oil

  4. 10 ounces cooked chicken andouille, or other spicy chicken sausage, cut into 1/2-inch pieces

  5. 1 1/2 cups chopped yellow onion

  6. 1 1/4 cups chopped celery

  7. 1 cup chopped green bell pepper

  8. 1 cup chopped red bell pepper

  9. 2 cloves garlic, minced

  10. 2 teaspoons chopped fresh thyme leaves

  11. 1/4-1/2 teaspoon cayenne pepper

  12. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 minutes (see Test Kitchen Note). Remove from the heat and let stand, covered, for 10 minutes. While the rice is standing, heat oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown, about 5 minutes. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.


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