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.
½teaspoonBijol Powder or 1 envelope of Sazon Culantro y Achiote
½teaspoonKosher saltor to own taste
3cansCanned Vienna Sausagesdrained and sliced
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.