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arroz con salchichas

Arroz con Salchichas (Puerto Rican Rice with Sausage)

Arroz con salchichas is Puerto Rican rice with sausage. The sausages we refer to are actually Vienna sausages, sliced into small circles. This meal is both kid-friendly and budget-friendly. I often make this meal when I forget to defrost meat for dinner or have less than 30 minutes to put food on the table for my family. It comes together easily and everyone loves it!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Equipment

  • 1 Caldero

Ingredients
  

  • 2 tbsp annatto oil (aceite de achiote) See notes
  • 2 cups Jasmine rice
  • 2 cans chicken Vienna sausages (salchichas) 5 oz each
  • 1/4 cup sofrito
  • 1/4 cup tomato sauce
  • 1 tbsp chicken bouillon paste Better than Bouillon
  • 3 cups water or homemade chicken stock
  • 1 tbsp pimiento stuffed olives optional
  • 2 tbsp roasted red peppers (pimiento morrones) sliced, optional
  • 1/2 tbsp adobo Healthy Rican or Loisa
  • 1/2 tbsp sazón Healthy Rican or Loisa
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground oregano
  • 1/8 tsp cumin
  • 1/8 tsp ground black pepper
  • 4-5 sprigs fresh cilantro optional

Instructions
 

  • Drain and rinse salchichas under cold water. This helps remove excess salt. Slice into small circles. Set aside.
  • Rinse the rice with cold water and drain. Repeat until water runs clear.
  • Place your caldero over medium heat and add your annatto oil, sofrito, tomato sauce and chicken bouillon paste. Stir for about 1-2 minutes, until fragrant.
  • Add the seasonings and water or stock. Stir well. Taste and adjust seasonings, if necessary. The liquid should be heavily seasoned to ensure very flavorful rice!
  • Add the rice, salchichas, olives, roasted red peppers. Stir to combine and bring to a boil.
  • Allow the rice to boil for 2-3 minutes. Add a few sprigs of fresh cilantro on top, cover the pot and lower the heat to medium low. Allow the rice to cook for 25 minutes, covered.
  • After 25 minutes, uncover the caldero and remove the cilantro springs.
  • Carefully fluff the rice by lifting and flipping over spoonfuls of rice with a large kitchen spoon. The grains of rice should be fluffy and fully cooked.
  • Serve with your favorite sides and enjoy. ¡Buen provecho!

Video

Notes

Tips:

If your rice is too wet and mushy (amogollao) that means you added too much liquid. The best way to fix this is to uncover it and cook for about 10 minutes, uncovered on super low heat. This will allow some of the excess moisture to evaporate. But don’t keep it on the heat for too long or the rice will overcook.
If your rice is too grainy and the grains are hard in the center, that means you added too little liquid. Add about 1/2 cup of water and cook covered for 15 more minutes. This should fix it. If it’s still grainy, repeat the steps but with less water.

Annatto Oil:

To make annatto oil, or aceite de achiote, simply warm annatto seeds in your oil of choice. Allow the oil to warm over low heat for about 5 minutes. You could also add aromatics like garlic, cilantro, culantro and black peppercorns. Allow the oil to cool and strain into a glass bottle. Store at room temperature for up to 2 months. See full recipe here.

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