Puerto Rican Rice with Vienna Sausages
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 236.7
- Total Fat: 13.4 g
- Cholesterol: 24.6 mg
- Sodium: 1,615.5 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.2 g
- Protein: 5.6 g
View full nutritional breakdown of Puerto Rican Rice with Vienna Sausages calories by ingredient
Introduction
Here is a great rice recipe. In spanish it is called Arroz con Salchichas Here is a great rice recipe. In spanish it is called Arroz con SalchichasNumber of Servings: 8
Ingredients
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3 c. long grain white rice
3 tbsp sofrito
2 packets sazon
2 cans of Vienna Sausages, sliced (5 oz can and save liquid for rice)
2 cans of tomato sauce (8 oz)
2 tsps salt
1/4 c. canola oil
4 3/4 c. hot water (include the liquid from sausages)
15 olives (manzanilla, stuffed with pimiento)
2 tsp capers
Directions
Use a 5qt. pot over medium heat.
Add sofrito, sazon, vienna sausages (slice them first), tomato sauce, salt, canola oil, olives, and capers.
Rinse the rice well and add to the ingredients in the pot. Stir.
Add the hot water with the liquid from vienna sausages to total 4 3/4 c. Turn heat up to medium high and stir well.
When it starts to boil, lower the heat to medium and let the rice completely dry out.
When you can't see any liquid, stir the rice with a large spoon, bringing the rice at the bottom to the top.
Cover the pot to get a tight fit with the lid and aluminum foil. Turn the heat to low.
After 20 mins, uncover and turn the rice again.
Cover the pot again with the foil and lid and cook for another 10 mins.
Once done, move pot to a cool burner and let stand for 5 mins, then serve.
Makes 8, 1c servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAKINGHERPROUD.
Add sofrito, sazon, vienna sausages (slice them first), tomato sauce, salt, canola oil, olives, and capers.
Rinse the rice well and add to the ingredients in the pot. Stir.
Add the hot water with the liquid from vienna sausages to total 4 3/4 c. Turn heat up to medium high and stir well.
When it starts to boil, lower the heat to medium and let the rice completely dry out.
When you can't see any liquid, stir the rice with a large spoon, bringing the rice at the bottom to the top.
Cover the pot to get a tight fit with the lid and aluminum foil. Turn the heat to low.
After 20 mins, uncover and turn the rice again.
Cover the pot again with the foil and lid and cook for another 10 mins.
Once done, move pot to a cool burner and let stand for 5 mins, then serve.
Makes 8, 1c servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAKINGHERPROUD.
Member Ratings For This Recipe
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SOMCHIK
My husband told me this was really tasty! He is 100% Spanish and only likes his moms spanish food (she is from Puerto Rico) so it must have been good. Also my 5 year old loved it too. I gave 4 stars because I had to make minor adjustments but not so much to affect the recipe. Thanks for posting this - 6/9/10