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.
Table of Contents
**Disclaimer: We are a participant in the Amazon Services LLC Associates Program. Some of our links are affiliate links
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.
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.
- 3 vienna sausages
- 1 onion
- 1 bell pepper
- 2 garlic cloves
- 1 bay leaf
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 ½ cup of rice
- 1 cups vegetable broth
- 1 cup of water
- salt to taste
Cut the onion and bell pepper into tiny cubes. Mince the garlic
In a big pan, heat the olive oil over medium heat. Toss the garlic, bell pepper, onion, and bay leaf into the pan and sautee for a minute.
Add the sausages cut into rounds and the tomato paste. Stir and cook for a couple of minutes.
Add the rice, vegetable broth, and water. Season with salt to taste and bring to a boil. Once the water starts boiling, lower the heat to a minimum, cover with a lid and let it cook for 12 – 15 minutes until the rice is done.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.