cups water or chicken stock
1 large can of salchichas (vienna sausages) or 3 small cans of salchichas
cup of sofrito
Tablespoons of tomato sauce
Tablespoons vegetable oil
tsp salt or 1 chicken bouillion cube
of black pepper
In a deep sauce pot, simmer the sofrito in the oil for
2 minutes while stirring. (medium heat)
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.
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
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.
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 !