Arroz con Maiz y Salchicha (Rice with Corn & Vienna Sausage)

Heat a non-stick Calphalon pot on medium-high heat.

Add about 2 tablespoons of extra virgin olive oil to the pot.

Once the oil is heated, add in about two heaping tablespoons of sofrito and let it sizzle.

Add about two tablespoons of tomato paste and mix well.

Season with 1/2 teaspoon of black pepper, 1 teaspoon of ground oregano, and 2 teaspoons of homemade adobo, mixing everything together.

Add 1 can of Goya tomato sauce and stir to combine.

Incorporate 1 cup of olives with pimentos and capers, along with the brine, into the mixture.

Add 2 dry bay leaves and 1 can of corn (including the liquid) to the pot.

Add 2 small cans of Vienna sausages and stir everything together, letting it come to a slight boil.

Add 3 cups of medium grain rice directly into the pot without rinsing, stirring to combine.

Let the mixture simmer for 1-2 minutes before adding liquid.

Add 1 quart of low sodium chicken stock, starting with 1 cup, and then add an additional cup of water if needed.

Taste the mixture to adjust seasoning, adding more homemade adobo if necessary.

Once the flavors are adjusted, cover the pot and lower the temperature to medium-low.

Set a timer for 28 minutes and let the rice cook undisturbed.

After 28 minutes, remove the lid and fluff the rice with a fork.

Equipment Needed

Spice Level:

Dietary