Quick and Easy Arroz con Hotdog — Cuban-Jewish Style!

hotdogs

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Cut kosher beef hot dogs into bite-sized pieces.

In a medium-sized pot, heat 2 tablespoons of extra virgin olive oil and 1 teaspoon of chopped garlic over medium heat for about a minute.

Add 2.5 cups of water and 1.5 cups of beer (or chicken flavored broth) to the pot for a total of 4 cups of liquid.

Season the liquid with 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 1 tablespoon onion powder, 1 teaspoon garlic powder, 0.5 teaspoon paprika, 1 teaspoon cumin, and 2 teaspoons dried minced onions.

Add 1 chicken flavored stock cube, 1.7 oz packet of Sasson, and 2 teaspoons of Amaro yellow coloring to the pot and stir well.

Bring the mixture to a boil, then add 16 stuffed olives and their brine, the cut hot dogs, and 2 bay leaves.

Stir gently and then add 2 cups of long grain rice, stirring gently with a fork to combine.

Once boiling again, cover the pot and reduce heat to low, cooking undisturbed for 25 minutes.

After 25 minutes, remove from heat and let sit covered for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary