ARROZ CON SALCHICHAS (VIENNA SAUSAGES)
Make this recipe along with red beans and some sweet plantains on the side. Yuuuuummm! From elboricua.com
Provided by l0ve2c00k
Categories Long Grain Rice
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- In a 5qt pot,add sofrito, sazón, vienna sausages, tomato sauce, salt, canola oil, olives and alcaparras.
- Rinse the rice well and add to the other ingredients.
- Add the hot water and liquid of the sausages and water to equal the amount of water specified. Turn heat up to medium high and stir well.
- When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling.
- Stir the rice with a large spoon, bringing the rice at the bottom to the top.
- Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low.
- After about 20 minutes, uncover carefully
- and turn the rice again using the large spoon.
- Cover the pot again with and cook for another 10 minutes.
- Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook.
- Let stand for about 5 minutes.
Nutrition Facts : Calories 408.8, Fat 14.2, SaturatedFat 3.2, Cholesterol 30.8, Sodium 671.6, Carbohydrate 59.5, Fiber 1.8, Sugar 2.5, Protein 9.4
ARROZ AMARILLO
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
- For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
- For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.
EASY ARROZ AMARILLO (SPANISH YELLOW RICE)
Arroz Amarillo is a seasoned Spanish yellow rice dish made with white rice that's colored with annatto powder and cooked in a flavorful tomato sauce. This yellow rice is a staple and a delicious Cuban side dish for pork, ham, chicken, beef, or fish.
Provided by Jamie Silva
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan with a lid, heat oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
- Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol, bay leaf, salt and pepper to taste (start with 1/4 teaspoon and adjust later). Bring to a boil.
- Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.
- Remove from heat. Keep the lid on for another 5-10 minutes. Fluff with a fork, never a spoon. The rice should be moist and delicious. Enjoy!
Nutrition Facts : ServingSize 1 serving (1/2 cup), Calories 291 kcal, Carbohydrate 55 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 371 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g
ARROZ CON SALCHICHAS (CUBAN YELLOW RICE + SAUSAGE)
Arroz con salchichas is a flavorful Cuban yellow rice dish made with Vienna sausages. This Cuban staple is ready in just 30 minutes and the perfect weeknight dinner!
Provided by Jamie Silva
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
- Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.
- Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.
- While the rice is cooking, slice the canned Vienna sausages.
- If making the chicken sausages, add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through. Cook in batches, if using a small skillet.
- Fold the sausages into the yellow rice. Serve immediately. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 308 kcal, Carbohydrate 55 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 402 mg, Fiber 2 g, Sugar 2 g
YELLOW RICE WITH FRIJOLES AND SALCHICHA
Make and share this Yellow Rice With Frijoles and Salchicha recipe from Food.com.
Provided by POSTRES DE LA CIPOTA
Categories Rice
Time 40m
Yield 1 Pot, 6 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to saute pan and heat on medium-low heat.
- Chop onions and tomatoes.
- Add onions and tomatoes to the hot oil, cook until vegetables become watery.
- Add the rice to the vegetables and heat rice for about 1 minute to toast it - toasting rice is a secret that keeps it from getting soggy when it cooks in water.
- Once rice is toasted, add your water and seasoning.
- After about 10-12 minutes of the rice cooking, add your beans and pre-cooked sausage.
- Continue to cook everything until rice is tender and no longer hard.
- Once rice is close to desired tenderness and most of water dissolved, turn off heat and let things continue to cook in pot.
- Serve hot and enjoy.
- Down below are a few pictures of my cooking process: And to view my other rice recipes, please see the following: Arroz Curtido, Spanish Rice, Arroz Con Leche.
- See my post for pictures of the cooking process, link below.
- http://www.postresdelacipota.com/2016/09/yellow-rice-with-beans-and-salchicha.html.
Nutrition Facts : Calories 224.7, Fat 12.4, SaturatedFat 1.8, Sodium 198.2, Carbohydrate 23.2, Fiber 5.2, Sugar 0.8, Protein 5.8
ARROZ AMARILLO CON SALCHICHAS
Este arroz amarillo con salchicha fusiona en una manera impecable los mejores sabores de la cocina latina. Pruébalo y lo comprobarás.
Provided by My Food and Family
Categories Casa
Time 30m
Yield 6 porciones de 1 taza cada una
Number Of Ingredients 9
Steps:
- Rocía con aceite en aerosol una sartén profunda grande o una olla pesada con tapa tipo Dutch Oven y cocina en ella los pimientos, las cebollas y el ajo a fuego medio durante 3 min., revolviéndolos con frecuencia. Agrega todos los demás ingredientes excepto el cilantro y las salchichas; mézclalos bien. Incorpórales 3 cdas. de cilantro; hazlos hervir. Tápalos; mantén un hervor suave a fuego medio-bajo durante 20 min. y revuelve los ingredientes de vez en cuando.
- Cocina las salchichas, mientras tanto, en una sartén rociada con aceite en aerosol, durante 2 min. a fuego medio y revuélvelas con frecuencia. Retíralas del fuego; tápalas para mantenerlas calientes.
- Pon las salchichas sobre la mezcla de arroz; espolvoréalas con el resto del cilantro.
Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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5/5 (2)Category Plato PrincipalServings 1Total Time 30 mins
- Cuando ya tengas todo listo para empezar a cocinar, lo primero que tienes que hacer es cortar en rodajas las salchichas y los palitos de cangrejo.La mezcla de estos dos ingredientes es buenísima, pero puedes usar solo salchichas si prefieres.
- Añade unas gotas de aceite en un cazo y sofríe las sachichas junto con los palitos de cangrejo hasta que se doren ligeramente. Este arroz amarillo es una arroz fácil y rápido, verás que no tiene grandes complicaciones, pero si quieres seguir una receta más tradicional puedes hacer el sofrito clásico de cebolla y ajo previamente.
- Cuando lo tengas, será el momento de añadir el arroz junto con los condimentos y saltear todo junto durante uno o dos minutos para que el arroz se impregne del sabor de las salchichas.La medida de arroz por persona es de 80-100 gramos, sabiendo esto podrás modificar al receta al gusto para hacer arroz para dos, cuatro o más personas.
- Incorpora el agua y mantén la cocción a fuego alto hasta que rompa un hervor. Recuerda que la cantidad de agua siempre debe ser el doble que la de arroz.Comprueba el sabor del caldo y corrige la sazón si es necesario. Como hemos utilizado caldo de pollo concentrado en polvo no hace falta que añadas nada de sal.
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