Rice with Vienna Sausages

By carvalhohm

Ingredients

• 2 cups rice (I use long grain for rice with sausage)
• 1 can of 9 oz. Vienna sausage (cut each sausage into 3 or four wheels)
• A Knorr bouillon cube (or your favorite)
• 2 packets Sazon Goya with coriander and annatto
• 4 tablespoons olive oil
• 3 cups water
• 1 square of cilantro pesto or sofrito (see the my post titled "cilantro pesto or sofrito")
• 1 tsp of vinegar or lemon juice (optional)

Details

Adapted from yolandascakesenglish.blogspot.com

Preparation

Step 1

Start by putting olive oil in cooking pot over low heat. Add sofrito, Goya seasoning, bouillon cube, and vinegar. Sauté for several minutes. Add rice and stir. Add sausages and mix well all together until rice and sausages become yellowish in color. Now add 3 cups water and stir. Turn up heat to high uncovered until all water has evaporated. After water evaporates, reduce heat to low and simmer for 15-20 minutes. Give it a quick turn, cover again for 2 minutes and you’re done!