INGREDIENTS
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4 cups low-sodium chicken broth
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2 cups long-grain brown rice
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12 ounces andouille sausage, sliced into ½” pieces (see note)
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1 medium yellow onion, diced
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3 stalks celery, diced
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2 green bell peppers, diced
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2 garlic cloves, minced
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½ tsp salt
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½ tsp black pepper
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½ tsp chili powder
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¼ tsp cayenne pepper
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2 Tbsp fresh parsley, chopped
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1 cup fresh scallions, chopped (plus more for garnish)