Arroz con Salchichas - Puerto Rican Rice with Vienna Sausages
This Puerto Rican Arroz con Salchichas recipe is an old-school classic of yellow rice with vienna sausages, cooked in sofrito and tomato sauce. It's an inexpensive dish made throughout the Caribbean and it's super tasty.
Servings 6 servings
Equipment
- Caldero/Dutch Pot
Ingredients
- 2 tablespoons olive oil
- 2 cups white rice long grain
- 2 1/2 cups chicken broth
- 2 tablespoons sofrito homemade is best
- 1/2 cup tomato sauce
- 3 cans vienna sausages drained and chopped
- 1 packet sazon with achiote y culantro
- 1 teaspoon dried oregano
- 1 bay leaf optional
- salt to taste optional
Instructions
- Before cooking the rice, it is important to rinse the rice extremely well. Run warm water over the rice, several times, until the water runs clear. Repeat until cloudy water is clear. Drain water and leave rice dry.
- Begin warming large dutch pot or caldero with olive oil on medium heat. Add sofrito and tomato sauce. Simmer for 3 minutes until fragrant.
- Add rice to the pot, and allow it to toast for 5 minutes. Rice will absorb the color and flavor of the sofrito, tomato mixture. Toasting the rice will also give it some more texture and bite.
- Next add the chicken broth and bring to a boil. Take this time to season the rice with sazon, oregano, salt if needed, and any other seasonings.
- Drain the cans of vienna sausages and chop evenly. Add the sausages to the boiling rice and combine carefully.
- Leave rice boiling (uncovered) for 10 minutes until most of the broth is evaporated.
- Finally reduce the heat to low and simmer with lid on. Cook rice for another 20 minutes or until rice is tender. Fluff rice with fork and garnish with cilantro.