RICE WITH RED BEANS AND VIENNA SAUSAGES
Serves 8 or more

This dish was our favorite, but we used butifarras, chorizos or any other kind of sausage prepared and cured in the house. The sausages were cured on top of the wood burners or Fogón. For this recipe I have adapted several recipes by Dora R. Romano, Cocine Conmigo.

3 cups water
3 cups short grain rice
3 tsp salt
3 tb annato oil
1/2 cup basic Sofrito
2 crushed or sliced garlic cloves
1/2 cup stuffed green olives chopped
1/4 tsp ground oregano
1/4 cup tomato sauce
1/2 cup chopped cilantrillo (Chinese oregano and tomato sauce in a large Caldero (iron pot specially used by cooks to prepare rice) and cook parsley)
1 big can Hormel Vienna Sausages, drained and sliced
2 cans Goya red beans, drained

Combine the Oil, Sofrito, garlic, stuffed olives, in medium heat for 3 minutes. Change to high, add the water, salt, sausages, beans and cilantrillo. When it begins boiling, add the rice and cook at medium high until the water is absorbed. Stir the rice, reduce the heat to low and cover. Cook for another 20 to 25 minutes and serve.