Ingredients for Arroz Con Salchichas Vienna Sausages
- 1 ½ cups long-grain rice
- 1 cup sofrito sauce
- 1 tablespoon Sazon Goya con Culantro y Achiote
- 1 (12 ounce) can Vienna sausages, drained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon salt
- 2 tablespoons canola oil
- 3 cups hot water
- 1/2 cup chopped pimento stuffed olives
- 2 tablespoons capers
- liquid from the sausage can
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How to Make Arroz Con Salchichas Vienna Sausages
- Heat 2 tablespoons of canola oil in a 5-quart pot over medium heat. Add 1 cup of sofrito and 1 tablespoon of sazón. Cook for 2 minutes, stirring frequently.
- Add 1 (12 ounce) can of Vienna sausages (drained), 1 (15 ounce) can of tomato sauce, 1 teaspoon of salt, 1/2 cup of chopped olives, and 2 tablespoons of capers (alcaparras). Stir to combine and cook for 5 minutes.
- Add 1 ½ cups of long-grain rice and stir well to coat with the sauce.
- Pour in 3 cups of hot water (or enough to equal the amount specified on your rice package) and the liquid from the sausage can.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 10 minutes.
- After 10 minutes, gently stir the rice.
- Cover the pot tightly with a lid and a layer of aluminum foil. Reduce heat to low and simmer for another 10 minutes.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Serve the Arroz con Salchichas Vienesas hot, accompanied by your favorite red beans and sweet plantains.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
15g
Carbs
19g
