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This arroz con salchichas is loaded with canned vienna sausage and sweet corn. A quick and easy meal that can be made in about 30 minutes with just a handful of ingredients.
When I’m craving home-cooked Cuban food, I prepare this and serve it with chuletas fritas and tostones.
Table of Contents
I grew up eating arroz con salchichas, and it was one of those easy meals my Cuban mom would make all the time. It’s simple, comforting, and still brings me right back to my childhood every time I make it.
We always had Vienna sausages in the pantry, so this was an easy dinner she could throw together with ingredients we already had at home. To this day, it’s one of those nostalgic Cuban meals I’ll never get tired of.
What is Arroz con Salchichas?
Arroz con salchichas simply means yellow rice with sausage. Although, traditionally most people make it with vienna sausage, feel free to use whatever sausage you have on hand. This is a classic Cuban or Puerto Rican dish that is served as a side dish or main course.
Ingredients
See the recipe card below for ingredient quantities and complete instructions.
- Rice – medium grain rice
- Sofrito – homemade or store-bought is fine. You can find this in the Hispanic section of your local grocery store.
- Onions
- Garlic
- Sazon
- Cumin
- Oregano
- Vino Seco – Dry white wine
- Vienna Sausage
- Corn – optional
- Oil
- Water – chicken stock works too
- Bay leaf
- Salt and pepper to taste
How to Make
Heat some oil in a large pot with high sides over medium-high heat. Add the onions and cook until translucent, which should take about 3-4 minutes. Stir in the garlic and cook until fragrant. Add the sofrito, oregano, cumin, vino seco, sazon, and cook for 30 seconds. Stir in the rice and cook for 20 seconds. Add the remaining ingredients and season with salt and pepper. I used 1 1/2 tsp salt and 1/4 tsp black pepper but feel free to season to taste. Let the water come to a boil, once it comes to a boil, cover, reduce the heat to medium-low, and cook for 20 minutes. Once the 20 minutes are up, uncover, fluff the rice with a fork, check for seasoning, and enjoy!
Tips and Variations For The Perfect Arroz Con Salchichas
- Use medium-grain rice, do not use instant rice or basmati rice.
- Add some green peas and fresh cilantro.
- If you don’t have vino seco (dry white wine) feel free to use regular white wine or vinegar instead. If using white vinegar, add a splash.
- Use salami instead of Vienna sausage if you prefer.
- To make it spicy, add some cayenne pepper or chili powder to the sofrito.
FAQs
Can I use a different type of rice?
Yes, but I recommend medium-grain rice for the best texture. If you use another variety, you may need to adjust the amount of water and cooking time.
Can I use a different type of sausage?
Absolutely. Vienna sausages are traditional and give this dish its signature flavor, but you can substitute sliced hot dogs or another fully cooked sausage if that’s what you have on hand.
Do I need to rinse the rice?
I recommend rinsing the rice under cold water until the water runs mostly clear. This removes some of the excess starch and helps prevent the rice from becoming too sticky.
Storage & Reheating
Allow any leftovers to cool, then transfer them to an airtight container and refrigerate promptly. They’ll keep well in the fridge for up to 3-4 days. To reheat, microwave until hot throughout, adding a small splash of water if the rice seems dry. You can also reheat it in a skillet over low heat with a splash of water and the lid on until warmed through.
More Latin Recipes
This chicharron de Pollo is delicious and would go great with this arroz con salchichas. Sopa de salchichon is another one of my favorite latin recipes!
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Arroz con Salchichas
Ingredients
- 2 cups medium-grain rice
- 2 cups water
- 1 tsp sazon
- 1/4 cup sofrito
- 1 onion, finely diced
- 3 garlic cloves, finely minced
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 1 tbsp vino seco, dry white wine (optional)
- 2 tbsp oil
- 1 cup sweet corn
- 2 cans Vienna sausage, drained
- 1 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Add the oil to a large pot and heat over medium-high heat. Add the onions and cook for 3-4 minutes. Stir in the garlic and cook for 20 seconds.
- Add the sofrito, oregano, cumin, sazón, vino seco, and bay leaf. Cook for 30 seconds. Stir in the rice and cook for about 20 seconds, stirring to coat it evenly with the sofrito and spices.
- Add the water, Vienna sausage, corn, salt, and pepper. Let it come to a boil. Once it comes to a boil, cover, and reduce the heat to medium-low. Cook for 20 minutes or until the rice is tender.
- Fluff the rice with a fork and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
