30 Minute Arroz con Salchichas (Yellow Rice with Sausage)

Arroz con salchichas (aka yellow rice with sausages) is an easy and delicious one-pot meal that comes together in just 30 minutes. This Puerto Rican version is made with achiote oil, sofrito, pimento olives, and vienna sausage.

If you’ve ever tried Puerto Rican cuisine, you know how heavy the Spanish influence is. It can be found in recipes like these croquetas de jamón, flan, and arroz con leche.

This arroz con salchichas is a delicious rice dish infused with classic Puerto Rican flavors like sofrito, adobo, and sazon. It gleans color and flavor from achiote oil and slices of vienna sausage and bell pepper that add both protein and variety in texture.

Be sure to try this Arroz con Camarones recipe if you love the ease of this yellow rice dish!

Ingredients

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

• achiote oil or olive oil
• vienna sausages
• sofrito
• red bell pepper 
• pimento olives, sliced
• bay leaves
• sazon seasoning
• adobo seasoning
• chicken broth
• white rice
• cilantro to garnish

See recipe card for quantities.

Instructions

Hint: Caramelizing the sausages brings out the sugars in them, resulting in a more flavorful end result.

Tip: If you’re using an alternative kind of rice, just make sure to use the appropriate quantity of broth and cook time as specified on the package instructions.

Substitutions

There are a few staple ingredients you will notice in the ingredient list that you may not have on hand. Here are some ideas on how to substitute them and still keep it true to arroz con salchichas:

• Achiote oil – if you don’t have achiote oil, feel free to make your own or grab a jar at the store. If there’s no time for the first two options, you can always sub it with your go-to cooking oil (just know the rice won’t have that signature yellow color).
• Sofrito – you can also buy this in a jar, make your own, or sub it with a minced onion, garlic, green bell pepper, and cilantro.
• Vienna sausage – this is an ingredient I don’t use often so if it’s new to you, no worries! If you aren’t into the idea of sausages from a can, feel free to use your favorite sausage, just dice it up into bite sized pieces.

What to Eat it With

Arroz con salchichas stands well as a meal on its own, but here are some fun Puerto Rican recipes that pair well with this dish:

• Ensalada Verde – if you’re looking for something light and refreshing to pair with this entree, look no further than this green salad with a simple vinaigrette
• Tostones – these crispy fried plantains result in a delicious contrast in textures when paired with popular Puerto Rican rice dishes
• Flan – I can’t think of a more classic dessert than this classic Puerto Rican flan to serve after enjoying some arroz

More Puerto Rican Rice Dishes

If you enjoy arroz con salchichas, you have to try more of Puerto Rico’s most popular rice dishes. Here’s where to start:

• Arroz con pollo – debatably the most notorious Puerto Rican rice dish, arroz con pollo is a must try for lovers of chicken and/or savory rice dishes
• Arroz con gandules – this vegan dish is essentially tied with arroz con pollo for the most popular rice dish on the island, and for good reason as it’s loaded with flavor and very easy to make
• Arroz con leche – a sweet rice dish, that’s typically served for dessert, arroz con leche is a thick and creamy dream

Also check out this Puerto Rican-style empanada rice recipe if you’re interested in something a little outside of the box.

Storage

Any leftovers you have can be kept in an airtight container in the fridge for up to 5 days.

Time saving tip

If you have the time, make a batch of sofrito ahead of time and freeze in ice cube trays. This way your leftovers will keep for months and you’ll have sofrito on hand whenever you want to make dishes like this one.

You can also make the achiote oil ahead of time and store in an airtight jar on the countertop.

Buen provecho,

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