Arroz con salchichas, or rice with sausage, is classic comfort food in my husband's family. The rice is seasoned with an authentic and flavorful Puerto Rican sofrito cooking base, making this a delicious gluten-free, budget friendly dish perfect for days when you need something easy and filling. It is a great way to use hot dogs, I made these using Applegate grass-fed hot dogs.
Arroz con salchichas simply means rice with sausage, and often times it is made with canned Vienna sausages (that’s how my Nuyorican husband Andy grew up eating it).
This recipe is for a Puerto Rican version of this classic frugal comfort food dish made using grass-fed hot dogs and freshly prepared sofrito to give the rice its beautiful color and distinctive Puerto Rican flavor.
For more recipes that use Puerto Rican sofrito as the cooking base, make sure to pick up a copy of my first best-selling cookbook, Latin American Paleo Cooking.
Arroz con salchicas is perfect for quarantine cooking since all of the ingredients have a long shelf life. I used Applegate hot dogs and they often are good for a few months in the fridge, and you can always freeze them.
I’ve also made this using hot dogs from my local meat farmer, Renaissance Farms. Truly, you can use any kind of sausage you want to - it’s quite a versatile recipe!
While not a Paleo recipe since it is made with white rice, it is still a clean eating version of this classic dish, made with healthy homemade sofrito and Paleo-friendly hot dogs.
Sofrito is a staple in my kitchen and I always keep some frozen in 1 tbsp portions so that I can easily cook dishes like this. I use an ice cube tray to freeze portions, then transfer to a freezer safe container to store for up to several months.
Enjoy the recipe! Tag me on social media if you make this, or any of my recipes!
Watch this short video to see just how quick and easy this recipe is:
Puerto Rican Arroz Con Salchichas
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp sofrito (recipe below)
- 10 oz hot dogs or sausage, cut in half lengthwise and sliced thinly
- 1/4 tsp unrefined salt
- 1/2 tsp freshly cracked black pepper
- 1 1/2 tsp turmeric powder
- 1 1/2 cups long grain or basmati rice, rinsed well
- 3 cups chicken broth or water
- 2-3 tbsp sliced green olives
- 1 tbsp capers (optional)
- 1/2 red bell pepper
- 4 culantro leaves (or 1/2 bunch cilantro)
- 1 tsp fresh oregano (or 1/2 tsp dried)
- 3-4 garlic cloves
- 1/4 yellow onion
- 1/2 tsp unrefined salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp extra virgin olive oil
For the quick sofrito:
Instructions
- If you do not have sofrito on hand, make it by combining the bell pepper, culantro (or cilantro), oregano, garlic, onion, salt, pepper, and olive oil in a food processor or blender and process until smooth. Freeze excess in 1 tbsp portions in an ice cube tray, then transfer to a freezer safe container.
- Heat a pot with a lid over medium heat until hot. Add the olive oil and sofrito and cook, stirring occasionally, for 2-3 minutes, until nice and fragrant. If the sofrito is frozen, it may take an extra minute or two, stir it often while it is thawing in the oil.
- Add the sliced hot dogs and stir. Then add the salt and pepper, turmeric, rice, and water or broth. Raise the heat to high until it starts to boil, then cover and reduce heat to medium low and cook for 15 minutes.
- Use a fork to fluff the rice and turn it over well. Cover and cook an additional 10 minutes.
- Add the olives and capers (if using) and stir into the rice. Use a spatula to scrape the bottom of the pan to release any pegao (crispy rice) that is stuck there.
Details
Other Information
Cuisine: Puerto Rican
Keywords: Latin American, Puerto Rican, grass-fed hot dogs, yellow rice recipe, Puerto Rican sofrito, easy gluten-free weeknight meal
Suitable for: Gluten-Free
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