Wednesday, February 25, 2009

Arroz con Salchichas! - Rice with Vienna Sausages

This recipe is almost as easy as cooking regular white rice - since all you need is one pot. I like to serve it alongside some porkchops or fried chicken, but its up to you. Check it out!

What You Need:
- 3 cups of Goya’s Canilla extra long grain white rice.
- 2 tablespoons of Goya Corn Oil (You can also use Goya Olive Oil)
- 1 can of Goya Vienna Sausages
- 1 packet of Goya Sazon
- 1 8oz can of Goya Tomato Sauce
- 2 tablespoons of Goya Adobo
- 3 tablespoons of Goya Sofrito
- 4 ¼ cups of water. (We take away 1 cup of our usual amount of water because of the additional 8oz of tomato sauce)

What to Do:
- Get out your rice pot and place it on medium heat.
- Cut the vienna sausage into 1/2 inch slices.
- Rinse your white rice with regular tap water until the water comes out clear.
- Place the oil into the pot, making sure to coat the bottom of the pot evenly.
- Fry the vienna sausages with the Sofrito just until brown.
- Add the Adobo, Sazon, Tomato Sauce and let simmer for 3 minutes.
- Place the rice into the pot and stir. Make sure to coat all of the rice in the seasonings. Turn the heat up as high as it can go.
- Add the water into the pot, and stir.
- Wait for nearly all of the water to evaporate. (Usually takes about 10 minutes). When this happens, stir the rice one more time.
- Cover the pot and turn the heat to as low as it can go.
- After 15 minutes, stir the rice – be very careful not to grab all the way from the bottom of the pot. Re-cover.
- After another 15 minutes, your rice will be yellow, fluffy and ready to serve.


No comments:

Post a Comment