ARROZ CON SALCHICHAS (VIENNA SAUSAGES)
Make this recipe along with red beans and some sweet plantains on the side. Yuuuuummm! From elboricua.com
Provided by l0ve2c00k
Categories Long Grain Rice
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- In a 5qt pot,add sofrito, sazón, vienna sausages, tomato sauce, salt, canola oil, olives and alcaparras.
- Rinse the rice well and add to the other ingredients.
- Add the hot water and liquid of the sausages and water to equal the amount of water specified. Turn heat up to medium high and stir well.
- When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling.
- Stir the rice with a large spoon, bringing the rice at the bottom to the top.
- Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low.
- After about 20 minutes, uncover carefully
- and turn the rice again using the large spoon.
- Cover the pot again with and cook for another 10 minutes.
- Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook.
- Let stand for about 5 minutes.
Nutrition Facts : Calories 408.8, Fat 14.2, SaturatedFat 3.2, Cholesterol 30.8, Sodium 671.6, Carbohydrate 59.5, Fiber 1.8, Sugar 2.5, Protein 9.4
ARROZ CON SALCHICHAS (CUBAN YELLOW RICE + SAUSAGE)
Arroz con salchichas is a flavorful Cuban yellow rice dish made with Vienna sausages. This Cuban staple is ready in just 30 minutes and the perfect weeknight dinner!
Provided by Jamie Silva
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
- Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.
- Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.
- While the rice is cooking, slice the canned Vienna sausages.
- If making the chicken sausages, add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through. Cook in batches, if using a small skillet.
- Fold the sausages into the yellow rice. Serve immediately. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 308 kcal, Carbohydrate 55 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 402 mg, Fiber 2 g, Sugar 2 g
CUBAN YELLOW RICE & VIENNA SAUSAGES, ARROZ AMARILLO CON SALCHICHAS
This wonderful recipe was taught to me by my mother-in-law back when I was a newlywed. Besides being a super economical dish it is both delicious and filling. My children would ask for it. We have all been gone through some lean times and this dish came through for me. Accompanied with a simple salad it makes for a satisfying and...
Provided by Juliann Esquivel
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- 1. heat canola oil in a large pot until just shimmering. You are going to start by making a sofrito. Add diced veggies peppers, onions, garlic and cilantro, saute until onion is limp.
- 2. Next add the wine to the sofrito; which is the onion, pepper, and garlic mixture. Then add the tomato sauce, and the seasonings, oregano, cumin, black pepper, garlic powder, the chicken bouillon cube, and the packet of Sazon Goya seasoning with culantro and achiote and the salt.
- 3. next to the sofrito add the sliced vienna sausages, the drained can of corn and slowely and gently stir everything until all is incorporated. Lower the heat to a simmer cover while you prepare the rice.
- 4. Rinse the raw rice twice in cool water rubbing the rice against each other with your hands. Drain both times and then add to the sofrito mixture. Add the chicken broth or water stir gently making sure all is very well incorporated. Sprinkle the peas on top do not stir; cover with a tight lid, lower the heat and cook for 45 minutes.
- 5. After 45 minutes have passed uncover, fluff with a fork and drizzle the two tablespoons of olive oil all over the rice then fluff again with a fork. Serve with a crispy salad, and bread. Buen Appetito
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