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 (recipe follows)
• 1 tsp of vinegar or lemon juice (optional)

Details

Adapted from yolandascakesenglish.blogspot.com

Preparation

Step 1

Put olive oil in 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. 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.

*Cilantro Pesto/Sofrito:*
1 large onion
1 green pepper
2 red peppers
7 pieces of culantro *or 1/2 bunch cilantro
8 sweet peppers
½ bunch cilantro
½ bunch parsley
¼ cup extra virgin olive oil
8 cloves garlic
1 teaspoon salt

Wash all vegetables. Chop, or cut all the herbs into medium pieces. Start processing the herbs. Gradually add the olive oil and salt into the food processor. Do not add water. Process to desire consistency. Turn off your processor.

To freeze, add 2 or 3 tablespoons of the pesto to each square of the ice tray.

Makes 2 ½ cups.