I’m going to show you how to make arroz con salchichas or rice and sausage. There are different versions of this dish throughout Latin America, but this recipe is the type I grew up eating (and the best if I’m honest) — Puerto Rican style! This rice dish is savory, comforting and full of flavor.
Ingredients
Rice is my comfort food and Puerto Rican arroz con salchichas is no different. It’s a perfect meal during colder months and rain storms. The “sofrito” made from onions, garlic, peppers, culantro, sazón and tomato sauce is the base of several Puerto Rican recipes. The olives and vegan sausage brings this dish together.
- Pimiento Morrón: also called “Fancy Peppers.” These are red peppers that are charred and marinated. They add so much flavor to Puerto Rican dishes
- Green Peppers: If you’re not a huge pepper person, and you’re thinking about omitting these, please reconsider. I totally get it, I’m not the biggest bell pepper fan either, but it gives the dish an extra layer. If you’re really against them, I recommend chopping them in long pieces, so they give the rice the flavor it needs, and you can easily avoid them.
- Sazón: This seasoning is a mix of achiote (also known as annatto seeds), saffron, turmeric, garlic powder, coriander, cumin, oregano, and onion powder
- Culantro: Not to be confused with cilantro, culantro has a stronger taste. It’s a popular ingredient in Caribbean cooking and some Asian dishes.
- Olives: You’ll want to add these as the sauce simmers. If you’re not a fan of olives, take them out once you’re done cooking. The saltiness from them adds an extra depth to the dish. It will not turn out the same if they’re omitted.
Vegan Arroz con Salchichas
Ingredients
Instructions
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Chop sausage into about half-inch round disks. Place in a pan on medium heat and brown on both sides. Once done, put cooked sausage in a bowl and set aside.
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Add one tbsp of oil on medium-low heat. Fry onions and green pepper until soft. on medium-low heat, about 10 minutes. add 1/4 tsp salt.
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Add the chopped garlic. Sauté for three minutes.
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Add pimiento morrón, sazón and browned sausage. Saute for three minutes.
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Add tomato sauce, chopped culantro, and olives. Let simmer for eight minutes.
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If the mixture is dry, add about a Tbs of water.
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Pour in dry rice and mix until the grains are coated in the sauce.
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Cover with water and add the whole culantro leaves.
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Bring to a boil, then cover and lower heat. Leave covered for 25 minutes.
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Once done, uncover and check the rice. If it's a bit tough, add 1/4 cup of water and let cook covered for another five minutes.
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Once ready, serve and enjoy!
Note
*Pimiento morróns usually come in a jar or can. You can find them in the Hispanic section or in a Latin grocery store. If you can't find it, you can sub 1 red pepper, chopped.
