Recipe(tried): Arroz Con Salchichas (Rice with Vienna Sausages)

You have to be Puerto Rican to understand how much we like the Arroz con Salchichas. I have never heard of a similar dish in other countries. The Spaniards have a delightful Paella with Chorizo Sausages. But only Puerto Rico has Rice with Vienna Sausages.

Arroz Con Salchichas
Source: El Boricua
(In a hurry? Just got home and your "media naranja" (better half) is on the way? Well lets get started. This is our "Po Boy Rice".

3 cups of rice
3 tablespoons of Sofrito
2 small packets of Sazon con Cilantro y Achiote Goya
2 cans of Vienna Sausages (I use Hormel) (5 oz. can) Save the liquid for the rice.
1/2 can of tomato sauce (8 oz. size)
salt to taste (1 tsp)
1/4 cup of canola oil (to avoid high cholesterol)
4 cups of hot water
15 olives (pimiento stuffed)Chopped
2 teaspoons of alcaparras (capers)(or to taste)

* Rule of Thumb- 1 tablespoon of sofrito for every cup of rice

Use a 5qt. pot (or a pot big enough for the rice to expand) over medium heat.

Add sofrito, saz n, vienna sausages, tomato sauce, salt, canola oil, olives and capers.

Rinse the rice well and add to the other ingredients.

Add the hot water (liquid of the sausages and water to equal the amount of water specified). Turn heat up to medium high and stir well.

When it starts boiling, lower the heat to medium, and let the rice completely dry out uncovered.

Stir the rice with a large spoon, bringing the rice at the bottom to the top.

Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low.

After about 20 minutes, uncover carefully (watchout for the steam) and turn the rice again using the large spoon.

Cover the pot again with the lid and (TIP) aluminum foil and cook for another 10 minutes.

Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook and all you will end up with is pegao (crusty rice).

Let stand for about 5 minutes then remove the lid and enjoy.

Serve with Habichuelas (Beans) and tostones (Fried Plantains). I can vouch, it is delicious!