Arroz con Salchichas (Puerto Rican Hot Dog Rice)
Arroz con Salchichas (Puerto Rican Hot Dog Rice)
Ingredients
For the Arroz con Salchichas
- 4 canned hot dogs, diced into small rounds, liquid reserved
- 3 aji dulce, or 1/2 green bell pepper, finely chopped
- 3 garlic cloves, mashed
- 3 tablespoons vegetable oil
- 1 tablespoon sofrito
- 1/2 can tomato sauce, (about 4 ounces)
- 1 packet Sazon seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon adobo seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 chicken bouillon cube
- 2 cups long-grain rice, washed
- 1 cup water
- 1/4 cup fresh cilantro, sprigs
Instructions
- 1
Dice the canned hot dogs into small, round pieces. Reserve 1 cup of the liquid (brine) from the cans.
⏱️ 5 min
- 2
Using a mortar and pestle, mash the aji dulce (or finely chopped green bell pepper) and garlic cloves together to form a paste.
⏱️ 5 min
- 3
Heat the vegetable oil in a large pot or caldero over medium heat. Add the sofrito and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Add the mashed aji dulce and garlic paste to the pot and continue to sauté for 2-3 minutes, stirring occasionally, until softened.
⏱️ 3 min
- 5
Stir in the diced hot dogs and cook for 3-4 minutes, allowing them to brown slightly.
⏱️ 4 min
- 6
Pour in the tomato sauce, Sazon seasoning, dried oregano, adobo seasoning, garlic powder, onion powder, and the chicken bouillon cube. Stir well to combine all ingredients and allow the flavors to meld for 2 minutes.
⏱️ 3 min
- 7
Add the washed rice to the pot. Pour in the reserved 1 cup of hot dog brine and 1 cup of regular water. Stir once to combine the rice with the liquid and other ingredients. Taste the liquid and adjust seasoning if necessary.
⏱️ 3 min
- 8
Add the fresh cilantro sprigs to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered until most of the liquid has evaporated and small craters appear on the surface of the rice (approximately 10-12 minutes).
⏱️ 12 min
- 9
Once most of the liquid is absorbed, gently stir the rice and hot dogs. Cover the pot tightly with a lid and continue to cook on low heat for another 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
⏱️ 20 min
- 10
Fluff the rice with a fork before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Salchichas (Puerto Rican Hot Dog Rice)
Ingredients
For the Arroz con Salchichas
- 4 canned hot dogs, diced into small rounds, liquid reserved
- 3 aji dulce, or 1/2 green bell pepper, finely chopped
- 3 garlic cloves, mashed
- 3 tablespoons vegetable oil
- 1 tablespoon sofrito
- 1/2 can tomato sauce, (about 4 ounces)
- 1 packet Sazon seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon adobo seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 chicken bouillon cube
- 2 cups long-grain rice, washed
- 1 cup water
- 1/4 cup fresh cilantro, sprigs
Instructions
- 1
Dice the canned hot dogs into small, round pieces. Reserve 1 cup of the liquid (brine) from the cans.
⏱️ 5 min - 2
Using a mortar and pestle, mash the aji dulce (or finely chopped green bell pepper) and garlic cloves together to form a paste.
⏱️ 5 min - 3
Heat the vegetable oil in a large pot or caldero over medium heat. Add the sofrito and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Add the mashed aji dulce and garlic paste to the pot and continue to sauté for 2-3 minutes, stirring occasionally, until softened.
⏱️ 3 min - 5
Stir in the diced hot dogs and cook for 3-4 minutes, allowing them to brown slightly.
⏱️ 4 min - 6
Pour in the tomato sauce, Sazon seasoning, dried oregano, adobo seasoning, garlic powder, onion powder, and the chicken bouillon cube. Stir well to combine all ingredients and allow the flavors to meld for 2 minutes.
⏱️ 3 min - 7
Add the washed rice to the pot. Pour in the reserved 1 cup of hot dog brine and 1 cup of regular water. Stir once to combine the rice with the liquid and other ingredients. Taste the liquid and adjust seasoning if necessary.
⏱️ 3 min - 8
Add the fresh cilantro sprigs to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered until most of the liquid has evaporated and small craters appear on the surface of the rice (approximately 10-12 minutes).
⏱️ 12 min - 9
Once most of the liquid is absorbed, gently stir the rice and hot dogs. Cover the pot tightly with a lid and continue to cook on low heat for another 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
⏱️ 20 min - 10
Fluff the rice with a fork before serving.
⏱️ 1 min