Arroz Con Salchicha
Time: 30 minutes | Yield: 6 Servings
INGREDIENTS:
3 cups white rice
4 (5 oz) cans salchichas (Vienna sausages)
Water
¼ cup diced ham
2 tbsp sofrito
¼ cup tomato sauce
6-8 whole olives (more or less depending on taste)
2 tbsp chopped pimientos morrones
1 tbsp sazón
Salt to taste
2 tbsp achiote oil (or olive oil)
INSTRUCTIONS:
1. Open the cans of sausage and reserve all of the liquid. Cut each Vienna sausage in half.
2. Drizzle achiote or olive oil into a large saucepan on medium heat. Sauté the sausages and diced ham for one minute or until the meat gets a little color. Mix in the sofrito and cook for two minutes or until it becomes very fragrant, then add the tomato sauce and stir.
3. Pour all of the reserved liquid from the cans of sausage to a measuring cup, and top with water until it measures 3 cups. Add this liquid to the pot and season with sazón and a big pinch of salt.
4. Wait until the pot comes to a boil and add in the rice. Stir to combine all of the ingredients, and allow the rice to absorb some of the liquid (usually takes 5 minutes). Mix in the pimientos morrones and the olives. Reduce the heat, cover the pot and cook for 20 minutes at a low simmer.
5. Check to see if the rice is cooked—simmer for longer if needed—and fluff with a fork. Spoon the entire mixture into a bowl and serve.
