Arrozconsalchichasviennasausages Recipes

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ARROZ CON SALCHICHAS (VIENNA SAUSAGES)



Arroz Con Salchichas (Vienna Sausages) image

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

3 cups long grain rice
3 tablespoons sofrito sauce
2 (1/4 ounce) packages sazon goya con culantro y achiote
2 (5 ounce) cans vienna sausages, save the liquid for the rice
2 (8 ounce) cans tomato sauce
salt, to taste
1/4 cup canola oil
4 3/4 cups hot water
15 pimento stuffed olives
2 teaspoons capers

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 CON SALCHICHAS



Arroz con Salchichas image

This arroz con salchichas is loaded with canned vienna sausage and sweet corn. A quick and easy meal that can be made in under 30 minutes with just a handful of ingredients.

Provided by Julie Maestre

Categories     Entree

Time 29m

Number Of Ingredients 15

2 cups medium-grain rice
2 cups water
1 tsp sazon
1/4 cup sofrito
1 onion (finely diced)
3 garlic cloves (finely minced)
1 tsp cumin
1 tsp oregano
1 bay leaf
1 tbsp vino seco (dry white wine (optional))
2 tbsp oil
1 cup sweet corn
2 cans Vienna sausage (drained)
1 1/2 tsp salt (or to taste )
1/4 tsp black pepper (or to taste )

Steps:

  • Add the oil to a large pot and heat over medium-high heat. Add the onions and cook for 3-4 minutes. Stir in the garlic and cook for 20 seconds.
  • Add the sofrito, oregano, cumin, vino seco, and bay leaf. Cook for 30 seconds. Stir in the rice and coat it with the sofrito and spices.
  • Add the water, Vienna sausage, corn, salt, and pepper. Let it come to a boil. Once it comes to a boil, cover, and reduce the heat to medium-low. Cook for 20 minutes or until the rice is tender.
  • Fluff the rice with a fork and enjoy!

Nutrition Facts : Calories 702 kcal, Carbohydrate 107 g, Protein 17 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 61 mg, Sodium 720 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

CHICKEN WITH RICE (ARROZ CON POLLO)



Chicken with Rice (Arroz con Pollo) image

I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee.

Provided by STARKRAZI

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h5m

Yield 6

Number Of Ingredients 16

8 boneless chicken thighs, with skin
½ cup olive oil
2 cups chopped onion
1 clove garlic, crushed
½ teaspoon crushed red pepper flakes
2 cups converted long-grain white rice
2 ½ teaspoons salt
½ teaspoon black pepper
¼ teaspoon saffron threads
1 (28 ounce) can diced tomatoes
1 (4 ounce) can chopped green chiles
1 ¼ cups chicken broth
¾ cup fresh peas
1 (4 ounce) jar pimentos, drained
½ (8 ounce) jar pimiento-stuffed green olives, drained and sliced
½ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
  • Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.

Nutrition Facts : Calories 745.3 calories, Carbohydrate 65.2 g, Cholesterol 105.3 mg, Fat 40.6 g, Fiber 5.4 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1926.3 mg, Sugar 6.9 g

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