Cuban Yellow Rice & Vienna Sausages, Arroz Amarillo con Salchichas
By Juliann Esquivel Juliann
This wonderful recipe was taught to me by my mother-in-law back when I was a newlywed. Besides being a super economical dish it is both delicious and filling. My children would ask for it. We have all been gone through some lean times and this dish came through for me. Accompanied with a simple salad it makes for a satisfying and great dinner meal. My children would beg for the left overs warmed up the next day. They would put a little ketchup on it and would clean their plates. Try this great side dish that can be eaten as a main course. Enjoy
long grain rice, uncooked
vidalia or sweet onion diced small
fresh sweet green bell pepper diced small
fresh red sweet pimento pepper, diced small
cloves fresh garlic smashed & diced or put through a garlic press
ground black pepper
can tomato sauce
white wine, dry
2 1/2 c
chicken broth or water
cube maggi chicken bouillon
olive oil, extra virgin
cans (5 oz) each of armor vienna sausages, sliced in penny size, or your favorit vienna sausages.
packet sazon goya with culantro and achiote
corn such as green giant niblets corn drained (not the creamed corn)
box of frozen peas
olive oil extra virgin
1heat canola oil in a large pot until just shimmering. You are going to start by making a sofrito. Add diced veggies peppers, onions, garlic and cilantro, saute until onion is limp.
2Next add the wine to the sofrito; which is the onion, pepper, and garlic mixture. Then add the tomato sauce, and the seasonings, oregano, cumin, black pepper, garlic powder, the chicken bouillon cube, and the packet of Sazon Goya seasoning with culantro and achiote and the salt.
3next to the sofrito add the sliced vienna sausages, the drained can of corn and slowely and gently stir everything until all is incorporated. Lower the heat to a simmer cover while you prepare the rice.
4Rinse the raw rice twice in cool water rubbing the rice against each other with your hands. Drain both times and then add to the sofrito mixture. Add the chicken broth or water stir gently making sure all is very well incorporated. Sprinkle the peas on top do not stir; cover with a tight lid, lower the heat and cook for 45 minutes.
5After 45 minutes have passed uncover, fluff with a fork and drizzle the two tablespoons of olive oil all over the rice then fluff again with a fork. Serve with a crispy salad, and bread. Buen Appetito