Cuban Yellow Rice & Vienna Sausages, Arroz Amarillo con Salchichas

Juliann Esquivel Recipe

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


Recipe Rating:
 2 Ratings
Serves:
5 or 6
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

2 c
long grain rice, uncooked
1/2 large
vidalia or sweet onion diced small
1/2 medium
fresh sweet green bell pepper diced small
1/2 medium
fresh red sweet pimento pepper, diced small
3 large
cloves fresh garlic smashed & diced or put through a garlic press
1/4 c
canola oil
2 Tbsp
minced cilantro
1/4 tsp
dried oregano
1/4 tsp
ground cumin
1/2 tsp
ground black pepper
1 small
can tomato sauce
1/4 c
white wine, dry
2 1/2 c
chicken broth or water
1 small
cube maggi chicken bouillon
2 Tbsp
olive oil, extra virgin
1 Tbsp
salt
3 small
cans (5 oz) each of armor vienna sausages, sliced in penny size, or your favorit vienna sausages.
1 small
packet sazon goya with culantro and achiote
1 tsp
garlic powdeer
1 can(s)
corn such as green giant niblets corn drained (not the creamed corn)
1/2 small
box of frozen peas
2 Tbsp
olive oil extra virgin

Directions Step-By-Step

1
heat 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.
2
Next 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.
3
next 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.
4
Rinse 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.
5
After 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

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Cuban
Other Tags: Quick & Easy, For Kids