Arroz con salchichas

Fry the sausages

Heat the achiote oil in a 4-quart (26 cm) caldero or heavy pot over medium heat and fry the sliced Vienna sausages for about 3 minutes.

• 2 tbsp achiote oil
• 2 cans Vienna sausages, sliced

✅ C'est prêt quand : sausages are lightly browned at the edges

Add the sofrito

Add the sofrito, tomato sauce, alcaparrado and adobo seasoning and cook over medium heat for about 3 minutes, stirring occasionally.

• 3 tbsp sofrito
• 100 g tomato sauce
• 2 tbsp alcaparrado
• 1 tsp adobo seasoning

✅ C'est prêt quand : mixture is fragrant and slightly thickened

Add the rice

Stir in the rice until coated, then add the water and salt. Boil uncovered over medium-high heat for 7–9 minutes.

• 400 g rice
• 650 ml water
• 1 tsp salt

✅ C'est prêt quand : water level drops to the surface of the rice

Cook covered

Stir once, cover the pot tightly and cook on low heat for 20 minutes without lifting the lid.

✅ C'est prêt quand : rice is tender and liquid is fully absorbed

Serve

Fluff the rice with a fork and serve warm, with avocado slices or tostones on the side.