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One of the dishes that I miss the most this Puerto Rican arroz con salchichas which is in my Top 5 favorite dishes.
It’s one that I haven’t done before, only because I feel like if you don’t have Puerto Rican Vienna sausages (like Carmela, for example) then it’s not a proper rice dish. I know, I know, you’re thinking sausages are sausages and you’re right although, my perspective is more about the great memories this dish brings than the “where it did come from” question.
- 2 tbsp <a href=”http://amzn.to/249tA4v” target=”_blank” data-mce-href=”http://amzn.to/249tA4v”>Sofrito</a>
- 1 <a href=”http://amzn.to/1sRGp8e” target=”_blank” data-mce-href=”http://amzn.to/1sRGp8e”>Sazón Goya</a> culantro & tomato packet
- 1 Chicken bouillon packet (or cube)
- 2 Chicken Vienna Sausages Can (5 oz) – <a href=”http://amzn.to/249tZnm” target=”_blank” data-mce-href=”http://amzn.to/249tZnm”>I only use these</a>
- Use the sausage liquid + 31/2 cups of water
- 2 cups of rice (I prefer long grain)
- Optional: green olives! (wish I had some right now)
- Slice in thirds the vienna sausages.
- On a medium size pot over medium heat add sofrito and vienna sausages. Sauté for a minute.
- Add the sazón, bouillion, salt and the salchichas liquid and water to the pot. Bring to a rolling boil.
- Rinse the rice well (or not, your choice, no judgement here) and add it to the ingredients in the pot. Stir well.
- Let the rice dry out (almost completely.) Once it’s dry out, put a lid on, lower the heat to low and give it 20 minutes.
- Serve and enjoy!