Growing up, I never really enjoyed eating arroz con salchichas. Not sure why because it’s two things that I enjoy on their own, rice and salchichas. But together it just wasn’t my cup of tea. This dish is my brother’s favorite. I remember my mom always making it for him and I was pretty much forced to eat it. Like most Hispanic moms, you eat what she’s made for dinner or you don’t eat at all! So, at the end of the day I would eat the arroz con salchichas. But now, I really enjoy it and appreciate it!
Ironically, I married someone that LOVES arroz con salchichas and even better, she likes it with chorizo in it as well. So, now I make arroz con salchichas with chorizo for dinner. And seeing that I take after my mother in the, this is what’s for dinner and this is what we are eating, I eat the arroz con salchichas when I make it.
Traditionally, Cubans make this dish with Vienna sausages from the can and we always had an abundance of them in the house because my dad would constantly give them as a snack to the dogs, along with other types of human food. Let’s just say the people in the house weren’t the only ones that ate well. My dad would always come back from Costco with one of those big boxes of Vienna sausages, and I kid you not, he would separate the ones for the dogs and the ones that were for us. It also didn’t matter how many cans we would have at the house; it was a must get item every time they would go to Costco.
It’s fairly simple to make. You first make a sofrito, then add the sausages and chorizo and cook them for a little. If you don’t like chorizo, just add some more sausages to the dish. Then, you add the rice, water, and seasoning. Let it simmer for a bit or until the water is absorbed, and you’re done! Let me know what you think in the comments below!
Arroz con Salchicha & Chorizo
Ingredients
- ½ cup Onions diced
- ⅓ cup Green pepper diced
- 3 cloves Garlic diced
- 1 can Vienna Sausages sliced
- 11 oz Chorizo sliced
- 2 cups White rice
- 3 cups Water
- 2 packs Sazon Goyar con Azafran
- 1 tsp Salt
- ¼ tsp Oregano
- ¼ tsp Cumin
- 3 Bay leaves
Instructions
- Lightly coat a pot with oil on high heat. Once hot, add in the onions, peppers, and garlic. Cook until soft and until the onions are slightly translucent (may take around 5 minutes).
- While the sofrito is cooking, chop the Vienna sausages and chorizo into slices. Once the sofrito is done, add the sausages and chorizo and stir to mix with the sofrito. Cook for another 5 minutes.
- After, add the two cups of rice, and stir to coat the rice with all the oil and sofrito. About 1 minute.
- Add the water, sazon Goya con azafran, salt, oregano, cumin and bay leaves. Stir to mix all the ingredients. Bring to a boil.
- Once boiling, cover with lid and lower the heat to medium heat. Allow to simmer, till all the water is absorbed. About 15-20minutes.
- After the water is absorbed, fluff with a fork and serve!
