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!
What is Arroz Con Salchicha?
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.
Ingredients for Arroz con Salchicha
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, and while I can’t say that it turned out exactly as I remember, I can say that I think she would have approved of my remix!
As I mentioned above, most versions call for Vienna sausages, but for this recipe I used al fresco Sweet Italian Style Chicken Sausage and it worked so well! {And is so 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, so all you need to do is brown it in the skillet for a few minutes before you add the rest of the ingredients.
For this version of arroz con salchicha, you’ll need:
- Olive oil
- al fresco Sweet Italian Style Chicken Sausage
- Green bell pepper
- Onion
- Garlic
- Long-grain white rice
- Diced pimentos
- Chicken or vegetable broth
- Tomato sauce
- Bay leaf
- Salt
Other Cuban Recipes to Serve with Arroz Con Salchicha
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)
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.
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