Arroz Con Salchichas

Arroz Con Salchichas, aka Rice with Vienna Sausages, has, for years, been known as comfort food in both Cuban and Puerto Rican households, made distinctly with long grain rice, tomatoes, homemade sofrito, green olives, capers, and Latino spices.

I first had the pleasure of having Arroz Con Salchichas at my old boss, Jose’s house one night for dinner. His wife Amanda had gotten Jose’s mom’s recipe, and the rest is history. I loved it! Paired with Marinated Chicken, sliced Avocados, and Tostones (fried green plantains), it was delicious!

Little did I know back then that Arroz Con Salchichas, is most often made to be an entire meal, some may add a salad, and maybe a side of fried plantains to the equation. Arroz Con Salchichas is also one of those dishes to where if you weren’t brought upon it, or been exposed to it being made correctly, you might not like it.

I love yellow rice, and I love Vienna Sausages, so the shoe fit for me when I tried it back in 99 at Jose and Amanda’s house that night. Since then, I have had a few different versions of Jose’s mom’s recipe, and they have all been outstanding, in my opinion.

My favorite way to eat Arroz Con Salchichas is just paired with some sliced avocados. Simple yet comforting and delicious. If you love Yellow Rice and Vienna Sausages, this is the bomb meal. It’s totally on point for being Budget-friendly and fantastic tasting.

Let’s talk about a few of the ingredients:

• Sofrito: Sofrito is usually made with cilantro, Recao leaves, sweet peppers, annatto seeds, and sometimes have salted pork, ham,  green olives, and capers

• Vienna Sausages: American Vienna sausages are made similarly to pork wieners, finely ground to a paste consistency and mixed with salt and spices, such as cloves, coriander, nutmeg, onion powder and finely ground, dry red pepper, and come in a small can.

• Alcaparras (capers): Capers are immature flower buds from the Capparis spinosa or aka the caper bush, which grow all over the Mediterranean. Caper buds are picked before they can bloom into flowers. Then they’re pickled in vinegar or preserved in salt.

• Bijol Powder: Bijol Powder is an annatto seed powder, also called achiote. Annatto or aka Achiote is used to give color and for seasoning popular Latino dishes.

• Sazon Culantro y Achiote: Sazon Culantro y Achiote is a Seasoning that comes in small envelopes made from coriander, garlic, cumin, and annatto, to add color and flavor to Latin foods.

• NOTE: These items listed above can usually all be found at almost any market in the International section.

Ingredients needed for Arroz Con Salchichas

• 1/2 cup diced green peppers

• 1/4 cup diced red bell pepper

• One small onion, diced

• Four cloves garlic, minced

• Two Roma tomatoes, chopped

• Three Tablespoons olive oil for frying

• Two cups of long-grain uncooked rice

• One and  1/2 cups chicken broth

• 1/2 cup white wine

• 1/2 cup Spanish tomato sauce

• Two Tablespoons Sofrito, homemade or jar version

• 1/2 teaspoon Bijol Powder or one envelope of Sazon Culantro y Achiote

• 1/2 teaspoon Kosher salt, or to taste

• Three cans Vienna sausage links, drained and sliced

• Fifteen Green olives (optional)

• Two Tablespoons capers (optional)

Directions for Arroz Con Salchichas

Arroz Con Salchichas

hmccallum

Arroz Con Salchichas aka Rice with Vienna Sausages has for many years been known as comfort food in both Cuban and Puerto Rican households, made distinctly with long grain rice, tomatoes, homemade sofrito, green olives, capers, and Latino spices.

5 from 17 votes

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Main Course

Cuisine Cuban, Latino, Puerto Rican

Servings 6 People

Calories 505 kcal

Ingredients

  

1x2x3x

• ½ cup Green bell pepper diced
• ½ cup Red bell pepper diced
• 1 small Onion diced
• 2 Roma Tomatoes chopped
• 3 tablespoon Olive oil for frying
• 2 cups Long Grain rice uncooked
• 1 ¼ cup Chicken Broth
• ½ cup White wine use table wine only
• ½ cup Spanish tomato sauce or plain tomato sauce
• 2 tablespoons Sofrito homemade or jar version
• ½ teaspoon Bijol Powder or 1 envelope of Sazon Culantro y Achiote
• ½ teaspoon Kosher salt or to own taste
• 3 cans Canned Vienna Sausages drained and sliced
• 15 Green Olives optional
• 2 tablespoons Capers

Instructions

 

• Clean rice to remove all debris, I usually rinse 2 or more times.
• Saute the green peppers, red peppers, and diced onion in 3 tablespoons of olive oil until softened, add the minced garlic cloves, saute an additional 2 minutes or so. Next, add the chopped Roma tomatoes and let simmer for about 4-5 minutes on low heat.
• Place the mixture into a large Calderon or Dutch Oven with a tight-fitting lid. Add the long grain rice, chicken broth, Spanish tomato sauce, white wine, Sofrito sauce, Bijol Powder, kosher salt, sliced Vienna sausage links, green olives, and capers. Bring to a light boil, reduce the heat, cover and let simmer on low heat until the rice is cooked approximately 22-30 minutes.
• Using a fork fluff the rice carefully and then stir gently.
• Serve with salad, fried plantains, or beans.

Nutrition

Serving: 01Calories: 505kcalCarbohydrates: 57gProtein: 13gFat: 23gSaturated Fat: 6gCholesterol: 61mgSodium: 1298mgPotassium: 343mgFiber: 2gSugar: 3gVitamin A: 709IUVitamin C: 33mgCalcium: 42mgIron: 2mg

Keyword Arroz Con Salchichas, Yellow Rice, Yellow Rice with Vienna Sausages

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If you enjoyed this recipe here are a few other suggested recipes

• Rice with Pigeon Peas { Arroz Con Gandules } is one of my favorite Puerto Rican recipes usually served on holidays, and special occasions, made with medium-grain rice, Spanish tomato sauce, sofrito, pigeon peas, green olives, capers, and seasoned with Sazon Seasoning with achiote, kosher salt, and freshly ground pepper.
•  Pastelón de Plátano Maduro, aka Piñón is a warm, comforting meal that you will be sure to enjoy. Pastelón de Plátano Maduro or Piñón consists of layers of delicious Picadillo, sweet ripened fried plantains, and cheesy goodness that will leave you wanting more.
• Costa Rican Gallo Pinto is a famous and favorite traditional dish of gorgeous Costa Rica. It’s a dish so versatile to the locals and can be served at almost any meal in Costa Rica, often eaten and enjoyed with fried eggs for breakfast or brunch or as a side dish along with seasoned meat, fried plantains, and salad for dinner.

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