Arroz Con Salchicha
I feel like if your cuban this dish needs no explanation. This is THE dish I think of when I think about comfort food. I grew up begging my mom to make me this after school. Everyone makes it their own way but this is the way I grew up eating it and making it, taught to me by my momma bear. Mom is really picky when it comes to brands (as you can tell by looking at the recipe) but whatever mom tells me to do in the kitchen, I don't question it. I just do it. She such an amazing cook but like the rest of my family, she measures NOTHING. I had to follow her step by step make her slow down to measure her every move to get this recipe down. I'm so happy to be able to share this recipe with you guys that filled my heart and tummy with so much joy growing up. Enjoy!
(serves 4-6 ppl)
1 small red bell pepper finely chopped
1 small green bell pepper finely chopped
1 small yellow onion finely chopped
8 small garlic cloves finely minced
4 cans of Libbey’s vienna sausage, drained & sausages cut in thirds. (4.6oz cans..very important that it is this brand & this brand only mom says)
1 can of Goya tomato sauce (8 oz. can)
4 oz. of Dry white cooking wine (Don’t get fancy measuring..Just fill the empty tomato sauce can ½ way.. the way mom measures).
1 ½ packets of Sazon goya - makes sure it’s the one that says “con culantro y achiote”.
3 ⅓ cup of Parboiled white rice (preferably the brand Iberia)
3 ⅓ cup of water
Salt to taste
3 tbsp. Of extra virgin olive oil.
Make your sofrito. Combine the bell peppers, onion & garlic in a large deep, heavy skillet and throw in 2-3 tablespoons of extra virgin olive oil. Put on medium high heat & let it cook down for a few minutes. You'll notice onions starting to get transparent. That's your sign it's done!
On medium-low heat, add your cut sausages to the sofrito and let them cook for about 2 minutes in that mix. Now, once well incorporated...Turn off the heat. (Weird, but trust me...Well not me, trust mom)
Now add your Sazon (orange packets), tomato sauce, white cooking wine, rice (do not wash!!!) and water. Mix this very well. Add salt to taste and olive oil. I like to get a little spoon & taste the water to make sure it’s well salted/seasoned. Put the top on & cover.
Put the heat on high now until it comes to a boil. Once boiling, bring down the heat to LOW (muy importante) so that it comes to a simmer and cover with a lid. DO NOT UNCOVER IT...fit the urge...you will thank me later!
After 15-20 min. Uncover & stir. Now cover again and let it cook on low for another 15-20 min. Until the rice is nice and fluffy and cooked through. Top it off with some chopped cilantro and Tajin if you have. Enjoy!