Directions
- 1Sear your sliced sausages in a hot pot until they develop deep browning.
- 2Remove the seared sausages and set aside.
- 3Sauté finely diced onion, bell peppers, and garlic in the rendered sausage fat until aromatic.
- 4Incorporate tomato sauce, bay leaf, oregano, cumin, and smoked paprika.
- 5Deglaze with vino seco and reduce.
- 6Add in your rice of choice and coat it with all the flavor.
- 7Return the salchichas to the pot and add some bijol or turmeric to color the rice.
- 8Pour in equal parts water.
- 9Season to taste.
- 10Pressure cook 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
- 1 can (8 oz) tomato sauce
- 1 tsp cumin
- 1 tsp oregano
- 0.5 tsp smoked paprika
- Salt
- pepper
- 1 bay leaf
- bijol or turmeric to color the rice
Equipment
hot potpressure cooker
Tips
- Take your time to sear sliced sausages until they develop deep browning for better flavor.
- Deglaze with vino seco for extra flavor.
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