Arroz con Salchichas | Rice with Vienna Sausage

Bacon adds flavor to everything, don’t you agree? If so, you’re in for a treat with this favorite Puerto Rican arroz con salchichas (Spanish rice with vienna sausage) recipe! This Cuban (or Puerto Rican) rice with vienna sausage is a childhood favorite of mine and my kids love it too. Here’s hoping it is a new favorite for you too!

Rice and beans are a staple in every Hispanic household, regardless of region. The beauty of rice is that it is like a blank canvas and can be switched up a million ways to create something new. This rice with vienna sausage recipe is a humble dish that uses cheap ingredients to create a one pot meal -essential for those on a tight budget or living in a place like Cuba where food is rationed.

How To Make Rice with Vienna Sausage (arroz con salchichas)

Ingredients for rice with vienna sausage (arroz con salchichas):

• 3 tablespoons of olive oil
• 4 slices of bacon, cut
• 1/2 onion, chopped
• 1/4 cup of homemade sofrito
• 1 red pepper, chopped
• 1 teaspoon of salt
• 1/2 teaspoon of ground pepper
• 1/2 tablespoon of dried oregano
• 2 tablespoons of tomato paste
• 2 envelopes of Goya Sazon seasoning (or 1/2 teaspoon of Bijol seasoning for color)
• 3 small cans of vienna sausages, drained and chopped
• 1 can of corn kernels, drained
• 2 cups of white rice, rinsed
• 3 1/2 cups of ham broth (or water and use 1 packet of ham bullion)

To make this arroz con salchichas (rice with vienna sausage) you need a wide heavy bottom pot or a caldero. Traditionally, you’ll find calderos which are aluminum based pots in the Latin community households and Latin stores. You could also use a large dutch oven.

To make this recipe, you’re going to put your caldero on the stove over medium high heat and cook the bacon for 2-3 minutes, you want it cooked but not crispy. Remove the bacon, but reserve the grease. To that grease you’ll add the olive oil.

Once the olive oil has warmed, you’re going to add in the seasonings and sofrito. Cook for a minute, then add in the remaining ingredients except for the rice and broth. Stir it together, cook for another minute allowing all of the flavors to infuse and start cooking.

Next, add in your rice and mix to well-coat the rice with the sauce that has been made. Allow it to cook an additional thirty seconds to a minute before adding in the broth and bacon. Once the broth has been added mix and taste for seasoning. Add more salt if desired.

Bring the water to a boil, lower heat to a simmer and when the broth reduces where it is no longer completely covering the rice, you will give it one last stir, cover the caldero (pot) with a tight fighting lid and lower the heat to medium low and allow to cook for 25-30 minutes or until rice has cooked through. There should be a tiny white speck in the center, like an al dente spaghetti noodle.

Once the rice has cooked,remove your pot from the heat, but allow it to sit for five minutes before opening the lid. Once five minutes have passed, open the lid and give it a gentle fluff.

This recipe could be eaten on it’s own as a one pot meal or accompanied with a side of protein such as my Cuban pernil and a side of veggies. But with it having a source of protein and veggies such as red peppers and corn, you’re pretty much good to go for a busy dinner night!

RELATED RECIPE: Tilapia Spanish Rice

That’s it mi gente, I hope you enjoy this recipe. Leave a comment below and buen provecho!

Arroz con Salchichas (Rice with Vienna Sausage)

Bacon, vienna sausage, corn and tons of flavor makes this Spanish rice irresistible!

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Course: dinner

Cuisine: Cuban, Puerto Rican

Keyword: rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 5

Author: Neyssa

Ingredients

• 3 tablespoons of olive oil
• 4 slices of bacon cut
• 1/2 onion chopped
• 1/4 cup of homemade sofrito
• 1 red pepper chopped
• 1 teaspoon of salt
• 1/2 teaspoon of ground pepper
• 1/2 tablespoon of dried oregano
• 2 tablespoons of tomato paste
• 2 envelopes of Goya Sazon seasoning or 1/2 teaspoon of Bijol seasoning for color
• 3 small cans of vienna sausages drained and chopped
• 1 can of corn kernels drained
• 2 cups of white rice rinsed
• 3 1/2 cups of ham broth or water and use 1 packet of ham bullion

Instructions

• Place your pot on the stove over medium high heat and cook the bacon for 2-3 minutes, you want it cooked but not crispy. Remove the bacon, but reserve the grease. To that grease you'll add the olive oil. 

  Once the olive oil has warmed, you're going to add in the seasonings and sofrito. Cook for a minute, then add in the remaining ingredients except for the rice and broth. Stir it together, cook for another minute allowing all of the flavors to infuse and start cooking.

  Next, add in your rice and mix to well-coat the rice with the sauce that has been made. Allow it to cook an additional thirty seconds to a minute before adding in the broth and bacon. Once the broth has been added mix and taste for seasoning. Add more salt if desired.

  Bring the water to a boil, lower heat to a simmer and when the broth reduces where it is no longer completely covering the rice, you will give it one last stir, cover the caldero (pot) with a tight fighting lid and lower the heat to medium low and allow to cook for 25-30 minutes or until rice has cooked through. There should be a tiny white speck in the center, like an al dente spaghetti noodle. 

  Once the rice has cooked,remove your pot from the heat, but allow it to sit for five minutes before opening the lid. Once five minutes have passed, open the lid and give it a gentle fluff. 

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