Authentic Cuban Arroz con Salchichas

20 mins
Serves 1
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Directions

  1. 1Sear your sliced sausages in a hot pot until they develop some deep browning, then remove and set aside.
  2. 2Sear your sliced sausages in a hot pot until they develop some deep browning, then remove and set aside.
  3. 3Sear your sliced sausages in a hot pot until they develop some deep browning, then remove and set aside.
  4. 4Sauté finely diced onion, bell peppers, and garlic in the rendered sausage fat until your kitchen smells incredible.
  5. 5Sauté finely diced onion, bell peppers, and garlic in the rendered sausage fat until your kitchen smells incredible.
  6. 6Sauté finely diced onion, bell peppers, and garlic in the rendered sausage fat until your kitchen smells incredible.
  7. 7Incorporate tomato sauce, bay leaf, oregano, cumin, and smoked paprika.
  8. 8Incorporate tomato sauce, bay leaf, oregano, cumin, and smoked paprika.
  9. 9Incorporate tomato sauce, bay leaf, oregano, cumin, and smoked paprika.
  10. 10Deglaze with some vino seco and once reduced, add in your rice of choice.
  11. 11Deglaze with some vino seco and once reduced, add in your rice of choice.
  12. 12Deglaze with some vino seco and once reduced, add in your rice of choice.
  13. 13Coat the rice with all that flavor along with your salchichas and some bijol or turmeric to color the rice.
  14. 14Coat the rice with all that flavor along with your salchichas and some bijol or turmeric to color the rice.
  15. 15Coat the rice with all that flavor along with your salchichas and some bijol or turmeric to color the rice.
  16. 16Pour in equal parts water, season to taste, and pressure cook this for just 4 minutes, letting it naturally release.
  17. 17Pour in equal parts water, season to taste, and pressure cook this for just 4 minutes, letting it naturally release.
  18. 18Pour in equal parts water, season to taste, and pressure cook this for just 4 minutes, letting it naturally release.

Ingredients

  • 14 oz smoked pork sausage, sliced
  • 14 oz smoked pork sausage, sliced
  • 14 oz smoked pork sausage, sliced
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 0.5 green bell pepper, diced
  • 0.5 green bell pepper, diced
  • 0.5 green bell pepper, diced
  • 0.5 red bell pepper, diced
  • 0.5 red bell pepper, diced
  • 0.5 red bell pepper, diced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 0.25 cup vino seco (dry cooking wine)
  • 0.25 cup vino seco (dry cooking wine)
  • 0.25 cup vino seco (dry cooking wine)
  • 3 cups jasmine rice
  • 3 cups jasmine rice
  • 3 cups jasmine rice
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf

Equipment

potpressure cooker

Tips

  • Take your time to sear sliced sausages in a hot pot until they develop deep browning.
  • Let the pressure cooker naturally release.
  • Use real smoked sausages for a better taste than canned Vienna sausages.