Directions
- 1Sear your sliced sausages in a hot pot until they develop some deep browning, then remove and set aside.
- 2Sauté finely diced onion, bell peppers, and garlic in the rendered sausage fat until your kitchen smells incredible.
- 3Incorporate tomato sauce, bay leaf, oregano, cumin, and smoked paprika.
- 4Deglaze with some vino seco and once reduced, add in your rice of choice.
- 5Coat the rice with all that flavor along with your salchichas and some bijol or turmeric to color the rice.
- 6Pour 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
- 2 tbsp oil
- 1 medium onion, diced
- 0.5 green bell pepper, diced
- 0.5 red bell pepper, diced
- 5 garlic cloves, minced
- 0.25 cup vino seco (dry cooking wine)
- 3 cups jasmine rice
- 3 cups water
- 8 oz tomato sauce
- 1 tsp cumin
- 1 tsp oregano
- 0.5 tsp smoked paprika
- Salt
- pepper
- 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.
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