Every time I visited my mom, one of my favorite things I begged her to make was a big caldero of arroz con salchichas (Puerto Rican rice with vienna sausage). This savory rice with generous chunks of Vienna sausages is simple to make with some pantry staples and perfect for family dinners.
Preparing The Base
In your caldero or pot, heat up a few tablespoons of oil on medium heat. Add the sofrito and stir fry for a few minutes until it becomes fragrant. Cut the salchichas (Vienna sausages) into 1-inch pieces, then add them to the caldero, followed by the tomato sauce, olives, chicken stock cube, and all of the seasonings. Mix everything together and let it cook for a few minutes.
Adding The Rice
Next, we’re going to add three cups of rice to the pot and give it a good stir. Once the rice is evenly mixed in, we will add our water. You want to add enough water that it sits about an inch level above the rice – I like to start with about four cups. You can always add more if your rice looks a bit dry as it cooks, but it’s always better to start with less water first so you don’t accidentally get a clumpy rice texture.
Cooking The Rice
Give everything a stir, then cover the pot with a lid and let it cook for fifteen minutes undisturbed. After fifteen minutes pass, give the rice a quick stir, then cover and let it sit again for another fifteen minutes. Once this is done, uncover the rice and give it another quick turn. If your rice is looking dry, try adding a 1/4 cup more water at this time. Let it continue to cook uncovered for another ten minutes.
Plating The Arroz con Salchicas
Once the rice is soft and fluffy, you’re all set and ready to eat! I typically plate my arroz con salchichas with stewed beans and tostones, but you can also serve this with a side salad or sliced avocado for a fresh take. Buen provecho!
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PrintArroz con Salchichas
Arroz con salchichas (Puerto Rican rice with vienna sausage) is an easy to make and an affordable meal.
- Cuisine: Puerto Rican
Ingredients
Cooking Oil (Vegetable, Canola or even Olive Oil will do)
2 cups of Vienna sausages, cut in small pieces, around 3 cans
3 cups of Rice
Adobo and pepper to taste
1 cube of chicken broth (optional)
1/3 cup of sofrito
2 tsp of sazon
1/4 cup tomato sauce
1/2 cup olives (optional)
1 tsp oregano
1 tbsp of achiote (annatto seed) oil or achiote powder
4–5 cups water
