2envelopes of Goya Sazon seasoningor ½ teaspoon of Bijol seasoning for color
3small cans of vienna sausagesdrained and chopped
1can of corn kernelsdrained
2cupsof white ricerinsed
3 ½cupsof ham brothor water and use 1 packet of ham bullion
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.
Arroz con Salchichas (Rice with Vienna Sausage) https://latinamommeals.com