This is a traditional Puerto Rican dish made with rice and vienna sausage. This is my take on it, and I do not promise it is exactly traditional. I do promise it is delicious though! I was fortunate enough to grow up in an area diverse enough to teach me an appreciation of many cultures, and their foods. I would not trade this experience for anything.
First the aromatics…this should be sofrito, but since I didn’t have any on hand, this is my substitution. Dice one onion, one red pepper, and a handful of fresh cilantro. The four cloves of garlic will go through the garlic press, and the two green chilis will go in whole. We want their flavor, but not too much heat.
All diced up and ready to go!
Heat up two turns of extra virgin olive oil. Once hot, add the onion, red pepper and garlic. Saute until the onions are golden.
After five minutes or so, the onions are nicely golden and the peppers are starting to soften.
The remaining ingredients. Brown rice, vienna sausage, unsalted diced tomatoes, unsalted chicken stock, olives stuffed with pimento, and Sazon. I may not be Puerto Rican, but I always have Sazon in the pantry! Love this ingredient.
Now it is time to add in one can of unsalted diced tomatoes and stir well. I always use unsalted tomatoes and broth so that I can control the amount of sodium in our diet.
Add in two cups of long grain brown rice. I am sure in the traditional dish it was not brown rice, but it is healthier and I like it, so I use it.
Add in three cups of chicken broth, the green chilis, cilantro, cumin, salt, pepper, and Sazon. Stir well to combine all these wonderful ingredients.
Bring to a boil for ten minutes to start the rice, then reduce the heat to medium-low and simmer, covered, forty-five minutes.
Meanwhile, cut the olives in half and the vienna sausage in thirds.
At the thirty minute mark, add in the vienna sausage and nestle them down in to the rice.
At the forty-five minute mark, add in the olives, and remove from the heat. Do not remove the lid. Allow to rest comfortably for fifteen minutes.
When the fifteen minutes is up, all of the liquid should be absorbed. Fluff well with a fork and serve. Since this dish looks so nice right in the pan, this is how I prefer to serve it. Consider it rustic family style. This spicy savory dish will delight your senses with every bite!