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cuban yellow rice & vienna sausages, arroz amarillo con salchichas

(2 ratings)
Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

This wonderful recipe was taught to me by my mother-in-law back when I was a newlywed. Besides being a super economical dish it is both delicious and filling. My children would ask for it. We have all been gone through some lean times and this dish came through for me. Accompanied with a simple salad it makes for a satisfying and great dinner meal. My children would beg for the left overs warmed up the next day. They would put a little ketchup on it and would clean their plates. Try this great side dish that can be eaten as a main course. Enjoy

(2 ratings)
yield 5 or 6
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For cuban yellow rice & vienna sausages, arroz amarillo con salchichas

  • 2 c
    long grain rice, uncooked
  • 1/2 lg
    vidalia or sweet onion diced small
  • 1/2 md
    fresh sweet green bell pepper diced small
  • 1/2 md
    fresh red sweet pimento pepper, diced small
  • 3 lg
    cloves fresh garlic smashed & diced or put through a garlic press
  • 1/4 c
    canola oil
  • 2 Tbsp
    minced cilantro
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    ground cumin
  • 1/2 tsp
    ground black pepper
  • 1 sm
    can tomato sauce
  • 1/4 c
    white wine, dry
  • 2 1/2 c
    chicken broth or water
  • 1 sm
    cube maggi chicken bouillon
  • 2 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    salt
  • 3 sm
    cans (5 oz) each of armor vienna sausages, sliced in penny size, or your favorit vienna sausages.
  • 1 sm
    packet sazon goya with culantro and achiote
  • 1 tsp
    garlic powdeer
  • 1 can
    corn such as green giant niblets corn drained (not the creamed corn)
  • 1/2 sm
    box of frozen peas
  • 2 Tbsp
    olive oil extra virgin

How To Make cuban yellow rice & vienna sausages, arroz amarillo con salchichas

  • 1
    heat canola oil in a large pot until just shimmering. You are going to start by making a sofrito. Add diced veggies peppers, onions, garlic and cilantro, saute until onion is limp.
  • 2
    Next add the wine to the sofrito; which is the onion, pepper, and garlic mixture. Then add the tomato sauce, and the seasonings, oregano, cumin, black pepper, garlic powder, the chicken bouillon cube, and the packet of Sazon Goya seasoning with culantro and achiote and the salt.
  • 3
    next to the sofrito add the sliced vienna sausages, the drained can of corn and slowely and gently stir everything until all is incorporated. Lower the heat to a simmer cover while you prepare the rice.
  • 4
    Rinse the raw rice twice in cool water rubbing the rice against each other with your hands. Drain both times and then add to the sofrito mixture. Add the chicken broth or water stir gently making sure all is very well incorporated. Sprinkle the peas on top do not stir; cover with a tight lid, lower the heat and cook for 45 minutes.
  • 5
    After 45 minutes have passed uncover, fluff with a fork and drizzle the two tablespoons of olive oil all over the rice then fluff again with a fork. Serve with a crispy salad, and bread. Buen Appetito
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