Arroz con Salchichas

4.72 from 7 votes

This arroz con salchichas is loaded with canned vienna sausage and sweet corn. A quick and easy meal that can be made in under 30 minutes with just a handful of ingredients.

Prep Time5

Cook Time24

Total Time29

Course: Entree

Cuisine: Cuban, Latin American, Puerto Rican

Servings:

Author: Julie Maestre

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

NOTE: Do not add extra water unless needed. This recipe uses a 1:1 rice-to-water ratio because the rice cooks covered and the other ingredients contribute additional moisture.

Nutrition