CUBAN YELLOW RICE & VIENNA SAUSAGES, ARROZ AMARILLO CON SALCHICHAS

Cuban Yellow Rice & Vienna Sausages, Arroz Amarillo con Salchichas image

Provided by Juliann Esquivel

Time 1h15m

Number Of Ingredients 22

2 c long grain rice, uncooked
1/2 large vidalia or sweet onion diced small
1/2 medium fresh sweet green bell pepper diced small
1/2 medium fresh red sweet pimento pepper, diced small
3 large cloves fresh garlic smashed & diced or put through a garlic press
1/4 c canola oil
2 Tbsp minced cilantro
1/4 tsp dried oregano
1/4 tsp ground cumin
1/2 tsp ground black pepper
1 small can tomato sauce
1/4 c white wine, dry
2 1/2 c chicken broth or water
1 small cube maggi chicken bouillon
2 Tbsp olive oil, extra virgin
1 Tbsp salt
3 small cans (5 oz) each of armor vienna sausages, sliced in penny size, or your favorit vienna sausages.
1 small packet sazon goya with culantro and achiote
1 tsp garlic powdeer
1 can(s) corn such as green giant niblets corn drained (not the creamed corn)
1/2 small box of frozen peas
2 Tbsp olive oil extra virgin

Steps:

1. heat canola oil in a large pot until just shimmering. You are going to start by making a sofrito. Add diced veggies peppers, onions, garlic and cilantro, saute until onion is limp.
2. Next add the wine to the sofrito; which is the onion, pepper, and garlic mixture. Then add the tomato sauce, and the seasonings, oregano, cumin, black pepper, garlic powder, the chicken bouillon cube, and the packet of Sazon Goya seasoning with culantro and achiote and the salt.
3. next to the sofrito add the sliced vienna sausages, the drained can of corn and slowely and gently stir everything until all is incorporated. Lower the heat to a simmer cover while you prepare the rice.
4. Rinse the raw rice twice in cool water rubbing the rice against each other with your hands. Drain both times and then add to the sofrito mixture. Add the chicken broth or water stir gently making sure all is very well incorporated. Sprinkle the peas on top do not stir; cover with a tight lid, lower the heat and cook for 45 minutes.
5. After 45 minutes have passed uncover, fluff with a fork and drizzle the two tablespoons of olive oil all over the rice then fluff again with a fork. Serve with a crispy salad, and bread. Buen Appetito