Savory Arroz con Salchicha: A Delicious Recipe for a Flavorful Meal

Savory Arroz con Salchicha is a delightful dish that brings together the rich flavors of Latin cuisine in a single, satisfying meal. This beloved recipe has its roots in various cultures, particularly in Latin America and the Caribbean, where rice dishes are a staple. The combination of tender rice and savory sausage creates a comforting and hearty meal that is perfect for family gatherings or a cozy weeknight dinner.

People adore Savory Arroz con Salchicha not only for its incredible taste but also for its delightful texture. The juicy sausage infuses the rice with a burst of flavor, while the spices create a warm and inviting aroma that fills your kitchen. Additionally, this dish is incredibly convenient to prepare, making it a favorite among busy home cooks. Whether served as a main course or a side dish, Savory Arroz con Salchicha is sure to please everyone at the table, making it a timeless classic that deserves a spot in your recipe collection.

Ingredients:

• 2 cups long-grain white rice
• 1 pound of smoked sausage (such as chorizo or kielbasa), sliced
• 1 medium onion, finely chopped
• 1 bell pepper (red or green), diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup frozen peas (optional)
• Fresh cilantro or parsley for garnish (optional)

Preparing the Ingredients

1. Start by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
2. Slice the smoked sausage into bite-sized pieces. If using chorizo, you can crumble it instead.
3. Finely chop the onion and dice the bell pepper. Mince the garlic cloves and set aside.
4. Open the can of diced tomatoes and keep it ready for use.
5. Measure out the rice and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.

Cooking the Sausage

1. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
2. Add the sliced sausage to the pot and cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and has released some of its oils. This will add flavor to the dish.
3. Once browned, remove the sausage from the pot and set it aside on a plate. Leave the rendered fat in the pot for the next steps.

Sautéing the Vegetables

1. In the same pot with the sausage fat, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and the onion is translucent.
2. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
3. Once the garlic is fragrant, add the can of diced tomatoes (with their juices) to the pot. Stir well to combine.

Adding the Rice and Spices

1. Next, add the rinsed rice to the pot. Stir the rice into the vegetable mixture, ensuring that it is well-coated with the oils and flavors.
2. Sprinkle in the paprika, cumin, dried oregano, salt, and pepper. Stir to evenly distribute the spices throughout the rice.

Incorporating the Broth

1. Pour in the chicken broth, making sure to scrape the bottom of the pot to release any browned bits. This adds depth to the flavor of the dish.
2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
3. Let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time, as it can disrupt the cooking process.

Finishing Touches

1. After the rice has cooked, remove the pot from the heat but keep it covered. Let it sit for an additional 5-10 minutes. This allows the rice to steam and become fluffy.
2. After resting, uncover the pot and gently fluff the rice with a fork. Add the cooked sausage back into the pot, along with the frozen peas if using. Stir to combine.
3. Taste the arroz con salchicha and adjust the seasoning with more salt and pepper if needed.

Serving the Dish

1. To serve, spoon the arroz con salchicha into bowls or onto plates.
2. Garnish with freshly chopped cilantro or

   Conclusion:

   In summary, this Savory Arroz con Salchicha recipe is a must-try for anyone looking to elevate their weeknight dinners with a dish that is both comforting and bursting with flavor. The combination of perfectly cooked rice, savory sausage, and a medley of spices creates a harmonious blend that is sure to please the entire family. Not only is it easy to prepare, but it also allows for endless variations—consider adding vegetables like bell peppers or peas for an extra nutritional boost, or spice it up with a dash of hot sauce for those who enjoy a little heat. For serving suggestions, pair your Arroz con Salchicha with a fresh side salad or some crispy plantains to round out the meal. You can also serve it with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness. We encourage you to try this Savory Arroz con Salchicha recipe and make it your own! Don’t forget to share your experience and any personal twists you add to the dish. Your feedback and creativity can inspire others to enjoy this delightful recipe as much as you will. Happy cooking! Print
   

   Savory Arroz con Salchicha: A Delicious Recipe for a Flavorful Meal

   ---

   • Author: Maria
   • Total Time: 35 minutes
   • Yield: 4 servings 1x

   Print Recipe

   Pin Recipe

   Description

   A comforting one-pot meal, Arroz con Salchicha features long-grain rice cooked with smoked sausage, colorful vegetables, and a blend of spices, making it perfect for family dinners or gatherings. Enjoy the rich flavors and hearty texture in every bite!

   ---

   Ingredients

   Scale 1x2x3x

   “`html

   • 2 cups long-grain white rice
   • 1 pound of smoked sausage (such as chorizo or kielbasa), sliced
   • 1 medium onion, finely chopped
   • 1 bell pepper (red or green), diced
   • 3 cloves garlic, minced
   • 1 can (14.5 oz) diced tomatoes, undrained
   • 4 cups chicken broth
   • 1 teaspoon paprika
   • 1 teaspoon cumin
   • 1 teaspoon dried oregano
   • Salt and pepper to taste
   • 2 tablespoons olive oil
   • 1 cup frozen peas (optional)
   • Fresh cilantro or parsley for garnish (optional)

   “`

   ---

   Instructions

   “`html

   1. Start by gathering all your ingredients on a clean countertop.
   2. Slice the smoked sausage into bite-sized pieces.
   3. Finely chop the onion and dice the bell pepper.
   4. Mince the garlic cloves and set aside.
   5. Open the can of diced tomatoes and keep it ready for use.
   6. Measure out the rice and rinse it under cold water until the water runs clear.
   7. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
   8. Add the sliced sausage to the pot and cook for about 5-7 minutes, stirring occasionally, until browned.
   9. Remove the sausage from the pot and set it aside on a plate.
   10. In the same pot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened.
   11. Add the minced garlic and cook for an additional 1-2 minutes.
   12. Add the can of diced tomatoes (with their juices) to the pot and stir well to combine.
   13. Add the rinsed rice to the pot and stir to coat it with the oils and flavors.
   14. Sprinkle in the paprika, cumin, dried oregano, salt, and pepper. Stir to distribute the spices.
   15. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
   16. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
   17. Let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
   18. After cooking, remove the pot from the heat but keep it covered for an additional 5-10 minutes.
   19. Uncover the pot and gently fluff the rice with a fork.
   20. Add the cooked sausage back into the pot, along with the frozen peas if using, and stir to combine.
   21. Taste and adjust the seasoning with more salt and pepper if needed.
   22. Spoon the arroz con salchicha into bowls or onto plates and garnish with freshly chopped cilantro or parsley if desired.

   “`

   Notes

   “`html

   • Feel free to customize the recipe by adding other vegetables like corn or carrots.
   • For a spicier kick, consider adding some diced jalapeños or a pinch of cayenne pepper.
   • This dish can be made ahead of time and reheats well, making it perfect for meal prep.

   “`

   • Prep Time: 15 minutes
   • Cook Time: 25 minutes