Arroz con Salchicha (Sausage and Rice Skillet)
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.
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.