Rice with Vienna Sausages (Arroz con Salchichas)
Rice with Vienna Sausages (Arroz con Salchichas)
This rice is made in both Cuban and Puerto Rican cuisines. The slight difference is how the sofrito is made. There are many protein substitutes you can use if you aren’t a fan of Vienna sausages. Ham, pork, more bacon, chicken, or shrimp are all great replacements. Leave out all the meat and use vegetable stock if you want this rice to be vegan.
Ingredients
- 4 slices bacon
- 3 tbsp olive oil
- 1/2 cup sofrito
- 1/2 medium white onion diced
- 1 red bell pepper diced
- 3 cans vienna sausages diced
- 8 oz corn
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp oregano
- 2 envelopes Sazon seasoning
- 2 cups rice rinsed
- 4 cups pork stock
Instructions
- Dice the bacon. Cook over medium high heat for 3-4 minutes. Once finished, remove and set aside.
- Add the olive oil to the bacon grease. Fry the sofrito and the spices for just 1 minute, until it is aromatic.
- Stir in the onions, bell pepper, Vienna sausages, corn, and tomato paste. Sauté for 2 minutes. Add in the rice and sauté for another 2 minutes.
- Add in the pork stock and bacon. Give it a stir. Bring to a boil. Cover and reduce the heat to medium low. Simmer for 30 minutes without stirring until all of the liquid is absorbed.
- Give the rice a stir. Turn off the heat and let sit for 10-15 minutes, covered.
- This rice goes great with Cuban pulled pork.
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