This colorful sausage rice or arroz con salchichas is one of the easiest ways to put together a dinner in less than 20 minutes. Also, it can be used as a fulfilling side dish.
This recipe is widely popular in Cuba, Puerto Rico, the Dominican Republic, and Venezuela.
It’s a complete meal using only one pot or skillet. This recipe is a lifesaver especially on those nights when I forget to defrost something to eat. It saves me from frozen pizza or expensive delivery meals.
Also, it is always a hit. It’s suitable for everybody, especially for kids. And it feels quite comforting to eat a big plate of rice with sausages.
What rice to use?
The most used rice in Latin American is the medium size.
We don’t normally use Basmati or other forms of long rice. They tend to be more flavorful.
The good thing with medium size rice is that it is a plain canvas. Its subtle flavor makes it ideal to create dishes like seafood rice, arroz chaufa and arroz con leche.
It’s one of the most common types of rice. Probably, you already have some in your pantry.
What sausage to use?
The most popular sausage for this particular recipe is Vienna/ Frankfurt type sausages. If you want the traditional way of making Arroz con salchicha use a Vienna sausage. It’s made of pork and has a mild taste that is pretty pleasant.
However, I prefer something spicier. So I use spicy Brazilian sausages.
At the end of the day, everything is a matter of taste. You can try with your favorite type of sausage and get the perfect rice with sausages for you.
Can you make this recipe in the rice cooker?
Yes, you can get the same result using your rice cooker.
Start with the stove. Cook the onion, bell pepper, and garlic with a bit of oil and tomato paste to create the base of the rice.
Then add the sausages and cook for a couple of minutes. Transfer this mixture to your rice cooker. Add the rice and water and cook as normal.
How to reheat this arroz con salchichas
A pro tip to get fluffy and moist rice from the microwave is to sprinkle a bit of water on top before microwaving. Use less than 1 tbsp. We don’t want to drown the rice, just make some steam to keep it moist.
