Arroz Con Salchichas (Puerto Rican Rice With Sausage)

For now, love yourself and enjoy this one ... 

Arroz Con Salchichas or Puerto Rican Rice and Sausage is one of my favourite pantry meals. It's easy to prepare, comforting and full of flavor. Beth says to put an egg over it, then eat till you hate yourself. This last part was all mine. PS You can make it in less than an hour and for under $1 per serving!

What is Arroz con Salchichas?

In many Latin American cultures, rice with sausage is a comforting food. It's a traditional weeknight dish in Puerto Rico made with Vienna sausages canned and cooked in a delicious sofrito. Yellow rice is topped with capers and briny olives. Corn is sometimes added.

Arroz con Salchichas: What to serve with it

Arroz con Salchichas is a great accompaniment to Ensalada de Aguacate, Yuca En Escabeche or the beans from this Puerto Rican rice and beans recipe. This dish is also delicious with Fried Eggs.

How to Store Leftovers

Arroz Con Salchichas can be refrigerated in an airtight container up to five days. You can also freeze the rice in portions and store it in a freezer safe container for up 6 months. Reheat the rice in a microwave until it is steaming.

Arroz con Salchichas: Step by step photos

Add 1 tablespoon cooking oil to a heavy-bottomed large pot over medium heat. Add 1 tablespoon of adobo, 1 packet of sazon, and cook for 30 seconds until fragrant. Add 1/4 cup diced yellow onions and cook for about 2 minutes until translucent. Add 1 tablespoon minced garlic to the pan and continue cooking until fragrant (about 30 seconds).

Add the 2 tablespoons tomato sauce, 2 tablespoons green olives and 2 teaspoons capers to the pot and cook for 2 minutes until fragrant. Add corn and other vegetables to the pot if you plan on adding them.

Sauté until brown. Add two 5-ounce Vienna sausages, drained and cut into slices. Add 2 cups of cooked rice, 1 teaspoon salt and 2 1/2 cups boiling chicken broth. Stir the rice and bring it to a boil. Large bubbles will appear on the surface. Stir again, reduce the heat and cover the pot.

Cook the rice on low heat for 15 minutes or until it is tender. Cover the pot but remove it from the heat. Cover it and let it rest for 10 minutes. Remove the cover, stir the rice and taste it. Adjust the seasoning if necessary. Add 1/4 cup cilantro leaves.

Serve yourself a large bowl of it! Like I did, you can add avocado slices. You can also do this to prepare for a full belly. I undo the top button on my jeans. In Puerto Rico we say "Buen provecho!"

Budget Bytes published the first article Arroz con Salchichas, Puerto Rican rice with sausage.

References:

Frequently Asked Questions

What does Thai spice serve?

It's a term we all have heard, even though we don't know what it actually means. When we taste it, our mouths water and we wonder why we aren't eating more.

It's not just any spice. It's an essential ingredient that adds flavor and depth to dishes that would otherwise be bland.

There are thousands of Thai recipes, but very few include the authentic flavor. So let's help you figure out how to ensure you're adding these delicious flavors to your meals.

Thais have been using spices and herbs to flavor food and drinks since ancient times. The name Thai originates from the Sanskrit word for "to cook."

Today, Thais still love spicy food. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Additionally, Thais consume much more chili peppers than Europeans or Americans.

You can learn the most about Thai spices by visiting a local Asian grocery. You'll find many ingredients there, including fresh basil leaves, dried chilies and curry paste.

You might also find whole peppercorns and cloves as well as cinnamon sticks, star anise pods (star anise), cardamom pods ginger root, cumin seeds coriander seeds seeds, fennel seed, nutmeg mace, mustard seeds, saffron threads garlic, onion, rice vinegar, and tamarind juice.

Thai cuisine offers two types of spices: dry and moist. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices are usually added to a dish. For example, you can sprinkle ground red pepper onto your chicken soup. Mixing wet spices with oil or butter can create a paste.

Wet spices can be used in sauces, dressings, and marinades. Wet spices are used in many dishes, including fish sauce, oyster, sesame, sesame, sesame oil and curry paste.

To make Thai food at your home, it is important to understand which spices are best with particular ingredients.

For example, if you are using beef, you should use red pepper flakes. Use white pepper instead if you have seafood such as shrimp.

If you don’t have access or the means to order from an Asian market, it is possible to order online. You can find everything here, from dried chilies to exotic spices and herbs.

So next time you get hungry, think about putting on a little extra heat by whipping up one of these tasty Thai recipes!

Thai food contains paprika.

Yes. It's an ingredient in many dishes including Pad See Ew (Thai Fried Rice), and eggs cooked in coconut milk.

Thai food, Mexican, Spanish or Indian cuisines, Thai food, Mexican, Spanish, Indian, Chinese, Thai, Thai, Greek, Turkish and Balkan cuisines all contain paprika.

Paprika dates back more than 5,000 years to Ancient Greece. The Hungarian language is what "paprika" means.

What are some of the best Thai spices you can find?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. Some other good spices include cayenne pepper, clove, cardamom, black peppercorn, fennel seeds, star anise, and cloves.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

What's the Difference Between Cooking With Whole vs. Ground Spices?

There are no significant differences in the cooking of whole and ground spices. All spices are ground after harvesting. So there is no difference in quality.

However, the price difference is substantial. Whole spices can be more expensive due to the labor involved in their processing. But the flavour is well worth it.

If you purchase whole spices in bulk, you might get an additional discount. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

This is true for cloves, ginger and cardamom. These spices can be purchased in bulk to save money.

Ground spices are also more durable than whole spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

We recommend buying whole spices because they add flavor to your recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

The process of grinding spices takes a lot of time. It is sensible to purchase large quantities when buying whole spices. So you don't run short of spices.

Statistics

• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

External Links

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• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

[TAG124]

• HomePage

[TAG126]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG129]

• PubMed - Acute Inflammation & Metabolism


• Aging, inflammation and the environment - PubMed

How To

How to cut Shiitake Mushrooms

The shiitakes seem to be doing well. There is nothing wrong with them. But how do they be cut? We have tried every method, including using scissors. But they keep slipping out of our hands. What's the matter?

You have a trick. You must put a rubber band around the mushroom's stem and twist it tight. This will ensure that you don't fall and break your wrists.

You may be thinking that this seems too easy. It is. It's also extremely effective.

The rubber band makes your stem slippery and it feels very natural when you pick it it up. The stem can be held securely.

Try it now. You will be amazed at the ease with which you can now cut mushrooms.

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