Arroz con Salchichas

3 cups of rice
3 tablespoons of Goya Sofrito
2 packets of Goya Sazon
1 9 oz can of Goya Vienna Sausages
1 6 oz can of Hunts tomato paste (Italian Herb)
1 envelope of dried onion soup mix
¼ cup of extra virgin olive oil
1 cup of water to mix with tomato paste
4 ¾ cups of hot water for rice
15 to 20 Spanish olives (pimiento stuffed)
2 teaspoons of capers (alcaparras)

For this type of recipe, it is best to use an aluminum pot (caldero). My mom and aunts also sometimes use aluminum foil between the lid and pot to get a tighter fit.

Cut each vienna sausage in 3 pieces. In a 5qt. pot with a tight fitting lid add sofrito, sazón, vienna sausages, dry onion soup mix, extra virgin olive oil, olives and alcaparras.

Then In a small bowl mix the can of tomato paste with 1 cup of water. Use a whisk and mix thoroughly. Add the tomato paste mix, 3 cups of rice, and 4 ¾ cups of hot water to the pot. Turn heat up to medium high and stir well.

When it starts boiling, lower the heat to medium. Allow the rice to boil until most of the liquid is absorbed and you no longer see bubbling around the edges. Stir using a large spoon and make sure to bring the rice from the bottom of the pot to the top.

Now making sure your pot has a tight fitting lid, cover the pot and turn the heat down to low. Allow the rice to cook for about 20 minutes, then stir the rice again bringing the bottom rice to the top. Cover the pot and cook for an additional 5 to 10 minutes or until done.

Serving Size: Makes 6 1-Cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user JLGOINGGREEN2.