Arroz con Salchicha {Sausage and Rice}! This slightly modernized take on a classic Cuban comfort food is the type of meal that becomes a staple when you’re looking for easy weeknight dinner ideas! It’s a one skillet meal that will appear on the menu again and again.
Disclosure: This post is sponsored by al fresco. As always, all opinions here are my own!
If you grew up in a Cuban household, had Cuban neighbors, or were ever friends with a person with even a drop of Cuban heritage running through their veins, the odds are that you are no stranger to Arroz Con Salchicha. This simple, satisfying dish is a go-to comfort food in both Cuban and Puerto Rican households. “Arroz”, of course, is the rice part of the dish, while the “salchicha”, or sausage, part is normally canned Vienna sausages.
Growing up, I can tell you I ate my fair share of Arroz Con Salchica at my Abuela’s house. As much as I’d turn up my nose at the idea of this dish {something about sausages from a can didn’t appeal to me}, as soon as the ingredients of her sofrito {“trinity” of Cuban cooking} hit the hot oil in the pan, the aroma in the air would start working its magic on my appetite. It wasn’t uncommon to go for a second helping.
My recipe may not be exactly the same as my Abuela’s, but I think it shares the same satisfying quality and quick cook time that makes it a shoe-in for a repeat on the weeknight dinner menu.
This recipe is naturally gluten free and dairy free! (Just make sure to check the ingredient list on the sausages.)
Ingredients
Much like any comfort food or classic recipe, there are tons of variations for arroz con salchicha depending on personal preference, regional influence, etc. I developed my recipe using my memory of Abuela’s version as a flavor template. While I can’t say that it turned out exactly as I remember, I think she would’ve approved of my remix!
For this version of arroz con salchicha, these are a few of the essentials:
- al fresco Sweet Italian Style Chicken Sausage. As I mentioned above, most versions call for Vienna sausages. I used chicken sausage instead and it worked so well! {It’s also much more visually appealing than the authentic version, if I’m being totally honest.} I love that it’s pre-cooked and easy to use. All you need to do is brown it in the skillet for a few minutes before you add the rest of the ingredients.
- Green bell pepper, onion & garlic. Also known as “sofrito“, this is the flavorful base to many Cuban recipes.
- Long-grain white rice. This type of rice has less starch then short grain, which creates a fluffier texture with more separate grains.
- Diced pimentos. Pimentos are mildly sweet and aromatic.
- Chicken or vegetable broth. Helps add extra flavor and keep the dish moist.
- Tomato sauce. The color of this dish comes from the addition of tomato sauce, which also adds acidity and a touch of sweetness.
- Bay leaf. Bay leaves are commonly used in Cuban cooking. While they don’t have a strong flavor, they add a nice layer of flavor
Directions
In a large skillet over medium-high heat, sauté sausage until golden brown in olive oil. This will create a nice caramelization on the sausage that adds flavor.
Next, sauté the green pepper, onion, and minced garlic , stirring often, until the vegetables have softened. You may want to turn down the heat slightly so that you don’t burn the garlic. Stir in the rice and cook for another minute.
Stir in the tomato sauce, diced pimentos, broth, bay leaf and salt; bring to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer until most of the liquid is absorbed, stirring once or twice to make sure nothing sticks to the bottom of the skillet.
At this point, you can remove the skillet from the burner and let it sit to continue steaming the rice. Make sure not to remove the lid so that the heat stays in the skillet and allows the rice to fully cook and become tender.
Once the rice is fully cooked, fluff it with a fork (and remove bay leaf so no one gets an unpleasant surprise when they take a bite!) and serve while nice and hot.
FAQs
Stored properly in an airtight container, Arroz con salchicha can last 4-5 days in the fridge.
Yes. Just cool the dish to room temperature before placing in a freezer-safe dish (make sure it’s airtight or wrapped well to avoid freezer burn), and freezing.
These days you can make just about anything “vegan”! Simply swap out the chicken sausage for vegan “sausage” and use vegetable broth in place of chicken broth.
Other Cuban Recipes
This dish is pretty hearty and filling on its own, but in Cuban households, no one leaves the dinner table hungry! If you’re looking for complementary Cuban side dishes to serve alongside this starchy main, a few popular options in our household were:
- Ensalada de Aguacate (Avocado Salad): Slices of ripe avocado, tomatoes, and sometimes onion sprinkled with salt and drizzled with olive oil and a splash of vinegar or lime juice
- Yuca con Mojo (Cassava/Yuca with Garlic Sauce): Yucca root and sliced white onion cooked until tender served super garlicky olive oil sauce
- Platanos Maduros Fritos (Fried Plantains): Sweet plantains, fried. Simple as that and so good!
- Tostones (Twice Fried Plantains): A crisp, savory treat, plantain slices are fried once then smashed and fried a second time to create an irresistible, crunchy texture.
- Frijoles Negros (Black Beans): A Cuban classic – seasoned black beans.
- Flan de Naranja (Orange Flan): A sweet ending to a meal, this citrusy version of “Creme Caramel” is smooth, custardy and coated in a sticky-sweet caramel syrup.
Arroz con Salchicha (Sausage and Rice Skillet)
