Baked Rice with Chicken Sausage, Peppers, Corn

I am a fan of one-dish meals like this one. This is another recipe I modified from the Martha Stewart Magazine. Now when I say rice, I never mean white rice. I'm a horrible Filipino, I know! I don't even keep white rice stocked in the pantry. Always choose the more nutrient-dense brown rice, black rice, quinoa, amaranth, or another variety of grain that is trending for it's incredible nutrient profile-- some trends should be followed! As far as chicken sausage, check your local grocery-- these are increasing in popularity & many brands are available in a variety of flavors. Compare ingredient lists to decide which one seems most beneficial AND flavorful.

Baked Rice with Chicken Sausage, Peppers, & Corn
• preheat oven to 375. Pierce sausage with knife tip, then heat in an oven-safe skillet with 1 tbsp oil about 3 minutes. Transfer to plate.
• In same skillet, sauté sliced onions, red peppers, & garlic in oil. Stir in 1 1/2 c rice of choice (I used quinoa & black rice to amp up protein & antioxidants!)
• add 3 c broth of choice (bone broth is popular right now for supposed healing qualities). Salt & pepper to desire. • Return sausage to pan, bring liquid to boil. Add corn (cobs cut to 1-inch pieces), cover, & bake in oven about 25-30 minutes. Let rest for 10 minutes & top with cilantro. Top with a bit of grated Mexican blend cheese for the kiddos, because cheese makes everything kid-approved!