“Slightly modified from here: http://catesworldkitchen.com/2009/08/corn-and-roasted-red-pepper-soup/ It thickens up considerably in the fridge overnight. Delicious and healthy. The recipe called for fresh corn, but all I could manage in the middle of fall was frozen.”
READY IN:
10mins
SERVES:
6
YIELD:
6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the rice, broth and water in a large stock pot and simmer covered for about 1 hour, or until rice is soft.
  2. While the rice is cooking, roast the red peppers over a gas burner, under a broiler or on a grill. Try to get entire skin charred.
  3. Once charred, transfer the peppers to a plastic bag and let sit for 15 minutes. Remove peppers, peel, remove the seeds and slice into thin 1" long strips. Set aside.
  4. Heat oil in skillet, add garlic and saute over medium heat for about 1 minute. Add corn and saute an additional 3-5 minutes. If you're using frozen corn, try to partially thaw it first and remove as much ice and water as possible.
  5. Once corn is done, remove from heat and add the chopped up peppers to the skillet.
  6. When rice is done, add the garlic/corn/pepper mixture to the pot.
  7. Slice sausage into 1/4" thick half rounds and saute in skillet until browned.
  8. Add the browned sausage to the pot and season with 1tsp salt and 1/4 tsp black pepper or to taste. Give it a taste and add the sambal olek if you want a little heat.
  9. Let simmer uncovered for about 30 minutes, or until it starts to get quite thick.

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