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Arroz con Salchichas

From Evangeline’s kitchen

ingredients

  • 2 cups rice
  • 1 tsp paprika
  • 2 cans vienna sausages
  • 1 can tomato sauce
  • 2 tbsp salt
  • ¼ cup olive oil
  • 1 medium onion
  • 1 small bell pepper
  • 2 tbsp alcaparrado (olive and capers with pimento)
  • 2–3 garlic cloves

directions

  1. Heat oil in a heavy pan over medium heat and soften the onions, about 5 minutes.
  2. Add the bell pepper pieces, garlic, oregano, and sausages. Heat through.
  3. Stir in alcaparrado, salt, rice, and tomato sauce. Add water to reach 4 cups of liquid.
  4. Bring to a boil, then reduce heat to medium and simmer until the liquid is absorbed. Reduce the heat to low, turn the rice, and cook until the rice is done, about 20 minutes total.