Arroz Con Salchichas (Vienna Sausage Rice)

By MartaLewis

Ingredients

• (a)
• 1/4 cup onion, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup tomatoes, diced
• 1 tablespoon ground garlic
• 1 1/2 tablespoons fresh herbs (cilantro or basil work well).
• Use culantro (recao) for puerto rican flavor.
• (b)
• 1 1/2 tablespoons olive oil
• 1 teaspoon annatto oil (achiote) for yellowish coloring
• 15 oz can vienna sausage (pork, chicken, etc.)
• (c)
• 3 cups water (for adult diners, you may substitute for 3 cups beer)
• 1 1/2 cups white, medium grain, uncooked rice
• 1 teaspoonful salt or to taste

Preparation

Step 1

Heat the olive oil in an uncovered deep cooking dish, over medium high heat. When hot, reduce the temperature to medium heat add the ingredients included in (a). Stir-fry for about three minutes. Add the annatto oil. Add the ingredients included in (c). Simmer uncovered until the liquid evaporates. Add the sausages. Blend with a ladle, moving the rice from the bottom to the top and viceversa .Cover and cook over low heat until the rice is tender. Do not overcook.