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    Home » Casseroles & Skillets

    Arroz con Salchicha {Sausage and Rice Skillet}

    Published: Jul 22, 2020 · Modified: Mar 12, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    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.

    Closeup of Arroz Con Salchicha in skillet.

    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.

    Closeup of arroz con salchicha on plate.

    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.)

    Jump to:
    • Ingredients
    • Directions
    • FAQs
    • Other Cuban Recipes
    • Arroz con Salchicha (Sausage and Rice Skillet)

    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
    Close up of al fresco sausage package.

    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.

    Arroz con salchicha in skillet surrounded by ingredients.

    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

    How long does Arroz con Salchicha keep in the refrigerator?

    Stored properly in an airtight container, Arroz con salchicha can last 4-5 days in the fridge.

    Can Arroz con Salchicha be frozen?

    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.

    Is there a vegan version of arroz con salchichas?

    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.
    Closeup of Arroz Con Salchicha in skillet.

    Arroz con Salchicha (Sausage and Rice Skillet)

    The Kitchen Prep
    A modern take on a Cuban comfort classic, aromatic Spanish rice and sausages create a simple but hearty dish that's perfect for a quick weeknight meal.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Cuban

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 package al fresco Sweet Italian Style Chicken Sausage sliced
    • ¼ cup green bell pepper finely chopped
    • ¾ cup onion finely chopped
    • 2 garlic cloves minced or grated
    • 1½ cups long grain white rice
    • 1 8 ounce can tomato sauce
    • 1 4 ounce jar diced pimentos
    • 2½ cups chicken broth or vegetable broth
    • 1 bay leaf
    • ½ teaspoon salt

    Instructions
     

    • Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and saute until golden brown, about 3-4 minutes.
    • Add green pepper, onion, and minced garlic to the pan and cook, stirring often, until the vegetables have softened and the onion is slightly translucent. Stir in rice and cook for another minute.
    • Add tomato sauce, diced pimentos, broth, bay leaf and salt. Stir the ingredients to combine; bring to a boil, then reduce the heat to low. Cover the skillet with a lid and allow to simmer for about 10-12 minutes or until most of the liquid is absorbed, stirring once or twice to make sure nothing sticks to the bottom of the skillet.
    • Turn off the heat completely and allow the rice to steam for another 10 minutes (do not lift the lid), or until rice is tender.
    • Fluff the rice with a fork and remove bay leaf before serving.

    Notes

    Vegan Arroz con Salchichas: Use vegan sausage instead of chicken sausage and swap out chicken broth for veggie broth for a fully plant-based version.
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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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