The Rican Emeril
Arroz Con Salchichas
El Boricua
In a hurry? Just got home and your "media naranja" (better half) is on the way? Well lets get started. Turn that salsa music on so we can throw some basic Puerto Rican stuff together for dinner. This is my "Po Boy Rice". Find out what my secret ingredient is and a little tip for perfect rice.

Ingredients
Directions
Extras
Tips From The Rican Emeril
Comments and Suggestions
Print Recipe
Arroz Con Salchichas y Habichuelas
Ingredients
3 cups of rice
3 tablespoons of Sofrito (See The Sofrito Recipe)
2 small packets of Sazon
2 cans of Vienna Sausages (5 oz. can and save the liquid for the rice)
2 cans of tomato sauce (8 oz. size)
1 envelope of onion soup (MY SECRET INGREDIENT)
2 teaspoons of salt (omit salt if onion soup is used)
¼ cup of canola oil (to avoid high cholesterol)
4 ¾ cups of hot water
15 olives (pimiento stuffed)
2 teaspoons of alcaparras (capers)

* Rule of Thumb- 1 tablespoon of sofrito for every cup of rice
* If you forget the oil, be prepared to eat yummy (but mushy) rice
Directions
Use a 5qt. pot (or a pot big enough for the rice to expand) over medium heat. Do not use a stainless steel pot. Trust me... it is a mess to clean.

Add sofrito, sazón, vienna sausages (and a taste for the chef), tomato sauce, onion soup (or salt), canola oil, olives and alcaparras.

Rinse the rice well (Mama says always rinse twice) and add to the other ingredients.

Add the hot water (liquid of the sausages and water to equal the amount of water specified). Turn heat up to medium high and stir well.

When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling with the yummy liquid.

Stir the rice with a large spoon, bringing the rice at the bottom to the top.

Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low.

After about 20 minutes, uncover carefully (watchout for the steam) and turn the rice again using the large spoon.

Cover the pot again with the lid and (TIP) aluminum foil and cook for another 10 minutes.

Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook and all you will end up with is pegao (crusty rice). Speaking of pegao, it is the last and best part of the rice because lots of the ingredients have sunk to the bottom and it is very tasty.

Let stand for about 5 minutes then remove the lid and enjoy.

Serve with Habichuelas (Beans) and of course a banana, or tostones (Fried Plantains).
Extras
To reheat the rice... NUKEALO Baby!!!

Did you burn the rice and have a black spot on the bottom of the pot? Add some clorox bleach and a little water and boil for 5 to 8 minutes. Scrub a little and FUA, it is gone.
Tips From The Rican Emeril
Aluminum foil is used so the rice grains can pop evenly and faster.

While the rice is cooking enjoy a relaxing 15 minute bubble bath.
Comments and Suggestions
Send me your comments, suggestions, praises and recipes

Send me your comments, suggestions, praises and recipes to:


For complaints, email me at: iamasangano@eljurutungo.com
and sit and WAIT for a response.