Authentic Cuban Arroz con Salchichas
Authentic Cuban Arroz con Salchichas
Ingredients
- 14 ounces smoked pork sausage, sliced
- 2 tablespoons oil
- 1 onion, medium, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 5 garlic cloves, minced
- 1/4 cup vino seco, (dry cooking wine)
- 3 cups jasmine rice
- 3 cups water
- 1 can tomato sauce, 8 ounces
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 bay leaf
Instructions
- 1
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the sliced smoked pork sausage and cook until nicely browned on all sides, about 5-7 minutes. Once browned, remove the sausage from the pot and set aside, leaving the rendered fat and oil in the pot.
⏱️ 7 min
- 2
To the same pot with the sausage drippings, add the diced onion, green bell pepper, and red bell pepper. Sauté these vegetables for approximately 5 minutes, or until the onions become translucent and the peppers soften.
⏱️ 5 min
- 3
Add the minced garlic cloves to the pot and cook for about 1 minute until fragrant. Pour in the 1/4 cup of vino seco (dry cooking wine) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
⏱️ 2 min
- 4
Stir in the jasmine rice, water, and the can of tomato sauce. Mix well to combine all ingredients.
⏱️ 2 min
- 5
Add the cumin, oregano, smoked paprika, and salt and pepper to taste. Place the bay leaf into the mixture. Stir everything together to ensure seasonings are evenly distributed.
⏱️ 2 min
- 6
Return the browned sausage to the pot, distributing it evenly throughout the rice mixture. Bring the liquid to a rolling boil over medium-high heat.
⏱️ 3 min
- 7
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time.
⏱️ 20 min
- 8
After 20 minutes, turn off the heat and let the rice rest, still covered, for an additional 10 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
⏱️ 10 min
- 9
Remove the lid, carefully remove the bay leaf, and fluff the rice with a fork before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Arroz con Salchichas
- 14 ounces smoked pork sausage, sliced
- 2 tablespoons oil
- 1 onion, medium, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 5 garlic cloves, minced
- 1/4 cup vino seco, (dry cooking wine)
- 3 cups jasmine rice
- 3 cups water
- 1 can tomato sauce, 8 ounces
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 bay leaf
Instructions
- 1
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the sliced smoked pork sausage and cook until nicely browned on all sides, about 5-7 minutes. Once browned, remove the sausage from the pot and set aside, leaving the rendered fat and oil in the pot.
⏱️ 7 min - 2
To the same pot with the sausage drippings, add the diced onion, green bell pepper, and red bell pepper. Sauté these vegetables for approximately 5 minutes, or until the onions become translucent and the peppers soften.
⏱️ 5 min - 3
Add the minced garlic cloves to the pot and cook for about 1 minute until fragrant. Pour in the 1/4 cup of vino seco (dry cooking wine) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
⏱️ 2 min - 4
Stir in the jasmine rice, water, and the can of tomato sauce. Mix well to combine all ingredients.
⏱️ 2 min - 5
Add the cumin, oregano, smoked paprika, and salt and pepper to taste. Place the bay leaf into the mixture. Stir everything together to ensure seasonings are evenly distributed.
⏱️ 2 min - 6
Return the browned sausage to the pot, distributing it evenly throughout the rice mixture. Bring the liquid to a rolling boil over medium-high heat.
⏱️ 3 min - 7
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time.
⏱️ 20 min - 8
After 20 minutes, turn off the heat and let the rice rest, still covered, for an additional 10 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
⏱️ 10 min - 9
Remove the lid, carefully remove the bay leaf, and fluff the rice with a fork before serving immediately.
⏱️ 1 min