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Arroz con Salchichas

(this recipe is basically the same as arroz con gandules, but just substituting the salchichas for the gandules!)


2 cups rice
3 cups water or chicken stock
1 large can of salchichas (vienna sausages) or 3 small cans of salchichas
1/3 cup of sofrito
2 Tablespoons of tomato sauce
2 Tablespoons vegetable oil
1/2 tsp salt or 1 chicken bouillion cube
dash of black pepper

1- In a deep sauce pot, simmer the sofrito in the oil for 2 minutes while stirring. (medium heat)

2- Add the rest of the ingredients: the salchichas (and their broth), tomato sauce, water (or stock), the rice and the seasonings. Stir to completely mix ingredients.

3- Cook on high heat until the water evaporates and the surface of the rice is exposed, but not completely dry.

4- Lower the heat immediately to "low", and cover.

5- Cook, covered, approximately 20 minutes. Remove cover, taking care to not let the water that's condensed on the cover drip back into the pot!

[ This might lead to what is know as arroz mogollado (pronounced moh-go-yao) - soggy rice! The cardinal sin of any good Puerto Rican cook! ]

6- Using a large serving spoon, carefully mix the rice by taking scoops from the side furthest from you, and gently placing them towards the center of the pot. Then turn the pot 1/4 turn. Repeat 3 times.

7- Taste the rice. It should be slightly firm, but not hard. If it's hard, cover and let cook another several minutes and test again. If it's soggy (uh-oh!), cook uncovered several minutes, turn again, test. Repeat if necessary

Buen Provecho !


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