This Puerto Rican Arroz Con Salchichas is dinner made easy! A flavorful rice recipe with sausages, so good that can be served as is.
This Puerto Rican Arroz con Salchichas is one of the many traditional recipes made every day in many Puerto Rican homes.
Arroz con salchichas is rice traditionally made with Carmela’s chicken sausages and the base of sofrito, sazon, and adobo. Trust me, this is super delicious rice!
This recipe I learned from watching my grandma. Then as I grew I always asked her for help. So this tastes like home to me.
This is the perfect rice to make on a busy weeknight because you can eat it by itself just like the Puerto Rican style spam rice or the bacon and onion rice.
Jump to:
Why This Recipe Works
- It is one of those recipes that can be eaten by itself and you’ll feel satisfied.
- Easy rice recipes that can be made with ingredients that can be easily found.
Recipe Ingredients
- Oil- I always like to add a tablespoon of vegetable oil to saute everything. But you can also use achiote oil which will add not only color but flavor as well.
- Chicken sausages- The typical sausages are by the Carmela brand and some people will not use anything else. But Depending on where you are they can be hard to find. So if all you find is Vienna sausages, then go for it.
- Cooking base- As with almost every Puerto Rican yellow rice recipe, this calls for the sofrito which is a mix of blended aromatic vegetables, the adobo seasoning, and sazón mix for color and flavor. It also has tomato sauce that you can substitute for tomato paste.
- Chicken bouillion- You can use chicken stock but I always prefer to use chicken bouillon and water to make my stock base.
- Rice- I always use medium-grain rice which can easily be found in big supermarkets like Walmart. You can also get it at many Latin stores. But some people cook with long grain rice which you can also use.
How to Make Arroz Con Salchichas
- Photo 1: We first need to sofreir or saute the base. In a caldero or a medium-sized pot, add the oil, sofrito, tomato sauce, all the seasonings, and sausages. Cut the sausages if you like to and saute for 5 minutes. This will add flavor to the sausages.
- Photo 2: Then we need to add the water and wait for it to boil. Some people just add the rice and water all together but I like to boil the water first.
- Photo 3: Then we need to add the rice. Stir everything and taste the water to see if you would like to add more seasoning. Then cover and cook until it evaporates most of the water. This usually takes about 8 minutes but can vary depending on where and what you’re cooking the rice.
- Photo 4: Once the water has evaporated, we need to stir the rice. I like to make a dome in the middle of the pan and then cover it. Lower the heat to medium and finish cooking.
Recipe Tips
- The greatest tip that I can give you is to first add more sausages to the rice and make sure you taste one while they are sauteing. Trust me, they taste delicious with all that sofrito.
- You can make this in a rice cooker, just add 2 cups of water per 2 cups of rice.
Common Questions
A very common addition to this rice is corn. But a great addition is also beans. If you want to add more flavor you can add ham or bacon.
More Rice Recipe Ideas
💬 If you enjoyed this Arroz Con Salchichas recipe, give it a 5-star rating and leave a comment or question below.
If you would rather watch how to make a recipe, you can follow us on YouTube and our Facebook Page. Or keep up with us on Instagram and Pinterest.
Puerto Rican Arroz Con Salchichas
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons sofrito
- 2 tablespoons tomato sauce
- 2 cans viena sausage links
- 1 ½ teaspoon sazon
- 1 ½ teaspoon adobo
- 1 ½ teaspoon chicken bouillon
- 2 ½ cups water
- 2 cups medium grain rice
Instructions
- In a caldero or a medium size pot over high heat, add the oil, tomato sauce, sofrito, sazón, adobo, and sausages. Sauté everything for 5 minutes, stirring constantly to ensure the sausages do not stick to the bottom of the pot.
- Add the water and wait for it to boil. Once the water is ready, add the rice, stir, and cover. Make sure you taste the water to make sure it is seasoned to your liking. If you feel like it needs more seasoning, you can add salt.
- Cook for 8 minutes—or until most of the water has evaporated—and keep an eye on it to ensure the rice doesn't burn.
- Una vez que casi no haya más agua alrededor del arroz, revuelve el arroz y muévelo al centro del caldero para hacer una pequeña cúpula para que se pueda cocinar. Tapa y cocina durante 25 minutos a fuego medio. ¡Buen provecho!Once there is almost no water left surrounding the rice, stir the rice and move it to the center of the pot to form a dome so that it can finish cooking. Cover and cook for 25 minutes over medium heat. Buen provecho!
Recipe Notes
- I used Carmela brand sausages for this recipe, but those from other brands work well too, like the Vienna brand.
- For a moister rice, use 2 cups of water per cup of rice. But it will be very sticky.
- Traditionally, this rice is made in a *caldero*, but you can use any pot, provided it has a lid.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
Stephenie says
Muchas gracias Rosa, siempre un placer.
Rosa says
Excelente