My Recipes: Everything on moderation is ok!

Arroz con salchichas

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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.

Puerto Rican Arroz con salchichas
Ingredients
  • 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 &amp; 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)
Instructions
  1. Slice in thirds the vienna sausages.
  2. On a medium size pot over medium heat add sofrito and vienna sausages. Sauté for a minute.
  3. Add the sazón, bouillion, salt and the salchichas liquid and water to the pot. Bring to a rolling boil.
  4. Rinse the rice well (or not, your choice, no judgement here) and add it to the ingredients in the pot. Stir well.
  5. 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.
  6. Serve and enjoy!
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