Arroz con Salchichas

RICE WITH VIENNA SAUSAGES

I have the best memories with arroz con salchichas. My mom would make a big cardero and we would take it to the beach and spend the entire day there. I remember we would stay until the tide was very low and we were tanned, full and tired. I recommend you to take it to the beach one time along with a tray of pastelitos, bocaditos, cans of Pringles and soda. The best beach day.

Ingredients

• 6 cans, 4.6 ounces salchichas, drained and sliced ¼ inch thick

• 2 tablespoons vegetable oil

• 1 yellow onion, diced

• ¼ slice green pepper, seedless

• 1 bay leaf

• 3 garlic cloves, minced

• 2 teaspoons dried oregano

• 1 teaspoon cumin

• 1 tablespoon vegetable oil

• 2 ½ cups long grain rice, washed and drained

• ¾ cup white cooking wine

• 3 cups beef broth

• 2 teaspoons Bijol

• 2 teaspoons salt

1. In a sauté pan with a lid, add 2 tablespoons of vegetable oil. Set to medium heat. When the oil is hot, add onion, green pepper and bay leaf and cook for 3 minutes. Add garlic and cook for another 30 seconds. Make space in the middle of the pan and add oregano and cumin and lightly toast for 10 seconds. Add the salchichas and mix everything together and cook for 2 minutes.

   
   

2. Add 1 tablespoon of oil. Add rice, mix and toast for 3 minutes. Add cooking wine, beef broth, Bijol and salt. Mix everything together and set to low. Cover and cook for 35 minutes. Do not uncover.